CAT’S MEOW 3

STOUT & PORTER C AT E G O RY 5

Oatmeal Stout

Mackeson’s Stout

slightly higher gravity and a sweeter palate.

Classification: stout, oatmeal stout, extract

Classification: stout, English stout, milk stout, sweet stout, Mackeson’s, all-grain

Specifics:

Source: Marty Albini (hplabs!hpsd139 !martya) Issue #244, 9/1/89

• O.G.: 1.040 • F.G.: 1.008-1.010

Source: Patrick Stirling ([email protected]) Issue #572, 1/29/91 I really liked this beer! Dark and smooth with a creamy mouth feel. No specific oatmeal flavor, but lots of body. Light brown head. The only problem I had was that after about 3 months in the bottle it developed a distinct off flavor. Could be from the ice, or maybe it got oxygenated during bottling.

Ingredients: • • • • • • • •

8 pounds, amber malt extract 1/2 pound, black patent malt 1/2 pound, roast barley 1/2 pound, chocolate malt 1 pound, steel cut oats 2 ounces, Eroica hops (boil) 1 ounce, Fuggles hops (finish) Whitbread ale yeast

Procedure: Crack all grains (except oats), add to 2 gallons cold water, add oats, bring to boil. Remove grains with strainer when boil is reached. Add malt extract and boiling hops. Boil 60 minutes. Add finishing hops and boil another minute or so. Remove from heat, let steep 15 minutes. Put 4-6 inches of ice in bottom of plastic fermenter and strain wort into fermenter. Sparge. Bring volume to 5-1/4 gallons and mix. The temperature should now be below 80 degrees. Rack to 6 gallon glass carboy and pitch yeast. Bottle when fermentation is done (about 2-3 weeks).

Specifics: • Primary Ferment: 2--3 weeks

This recipe is based on one presented by Bob Pritchard in his book All About Beer. He also advocates adding saccharine. In digest #245, Doug Roberts said that he made this beer and did not like the results. He said, “I will never again make a batch with brown sugar as an ingredient (a little honey or molasses, perhaps, but not caramelized refined sugar). The recipe absolutely no resemblance to thick, rich, sweet Mackeson. It was a thin, cidery sorry imitation.

Mackeson’s Stout Classification: stout, sweet stout, English stout, Mackeson’s, extract, brown sugar Source: Marty Albini (hplabs!hpsd139! martya) Issue #244, 9/1/89 I haven’t tried either of these, and I’m not about to go adding saccharin to my beer, so you’re on your own from here.

Ingredients: Ingredients: • • • • • •

5 pounds, pale malt 1/2 pound, crystal malt 1/2 pound, roast black malt 1 pound, soft brown sugar 1-3/4 ounce, Fuggles hops ale yeast

Procedure: Treat the water with 1/4 ounce of magnesium sulfate and 1 ounce of common salt. Crush all grains and mash in 2 gallons of water at 165 degrees for 2 hours. Sparge with 2 gallons of 170 degree water. A few drops of caramel may be added at this stage if proper color has not been sufficiently achieved. Boil 1-1/2 hours with hops and sugar. Bring to 5 gallons, pitch yeast when at correct temperature. This recipe can be brewed at an O.G. of 1.045 by adding 1/4 pound of dark extract. May also add 1/4 pound of lactose in boil to provide a

• • • • •

4 pounds, dark malt extract 2 pounds, soft brown sugar 8 ounces, gravy browning (caramel) 1-3/4 ounces, Fuggles hops ale yeast

Procedure: Boil hops in 20 pints of water for 1 hour. Strain and dissolve extract, caramel and sugar. Boil for 15 minutes. Bring to 5 gallons, pitch yeast at correct temperature. As in the previous recipe, this can be brought to a gravity of 1.045 by increasing the extract by 1/4 pound, and lactose may also be added. A few drops of caramel may be added at this stage if sufficient color has not been achieved. Saccharine can be added at bottling to increase apparent sweetness.

STOUT & PORTER

Specifics: • O.G.: 1.040 • F.G.: 1.008-1.010

refers to a huge tragedy. I was filling carboys and rocking them to knock down the head. I must have rolled one over a pebble because there came a distinct click noise and beer poured everywhere.

Specifics: • O.G.: 1.056 at 60 degrees • F.G.: 1.024

Ingredients: (for 15 gallons)

Basic Stout Classification: stout, dry stout, Irish stout, extract Source: Marc San Soucie (mds@ wang.wang.com) Issue #219, 8/3/89 There are scads of other additives that can lobbed into a stout without damaging it. Almost anything works when making stout, but matching your own taste preference is a matter of experimentation. Be prepared though to give up drinking commercial bottled stouts, because frankly, nothing can match the taste of homemade.

Ingredients: • • • • • •

6-8 pounds dark malt extract 1/2-1 pound roasted barley 1/2-1 pound black patent malt 3-4 ounces bittering hops (e.g., Bullion) small amount aromatic hops (optional) ale yeast

Procedure: To these skeleton ingredients I add other adjuncts, or remove things if the wind blows from the south. A nice beer is made by using only dark malt and black patent malt. A good strong bittering hops is key; Bullion is lovely, as are Nugget or Chinook. There are no appreciable differences between making stouts and other ales, save the larger quantities of grain. Beware of 9pound batches as these can blow the lids off fermenters.

• • • • •

22 pounds, Klages 2-row malt 2 pounds, roasted barley 2 pounds, flaked barley 1/2 pound, chocolate malt 4-5 ounces, high alpha hops (e.g., 4-1/4 ounce of 10% alpha Eroica) • yeast

Source: Doug Roberts ([email protected]) Issue #229, 8/15/89

This recipe makes 15 gallons. Give the beer a lot of temporary hardness (e.g., lots of carbonate).

Specifics:

Ingredients:

• O.G.: 1.048

• • • • • • • • • •

Procedure:

David Smith’s Porter Classification: porter, extract Source: David Smith, posted by Russ Pencin (parcplace!pencin@ Sun.COM), Issue #223, 8/9/89 This recipe was modified from Papazian’s “Sparrow Hawk Porter” and won first place at the Santa Clara County Fair

Ingredients: • 3.3 pounds, John Bull dark extract • 3.6 pounds, light Australian dry malt • 1 pound, black patent malt (coarsely crushed) • 2 ounces, Cascade hops • 1/2 ounce, Tettnanger hops • 1 ounce, Tettnanger hops (finish) • 1 pack, Edme ale yeast • 3/4 cup, corn sugar (priming)

Procedure:

Classification: stout, dry stout, Irish stout, all-grain

Add crushed black patent malt to 1-1/2 gallons cold water. Bring to boil. (This recipe was made by boiling malt for 10 minutes, however, conventional wisdom is to avoid boiling whole grains). Strain out malt. Add extract and dry malt and Cascade and 1/2 ounce Tettnanger hops. Boil 60 minutes. Add finishing hops and boil 1 minute. Remove from heat and steep 1-2 minutes. Sparge into 3-1/2 gallons cold water. Cool and pitch yeast.

I would not leave flaked barley out of a stout. This is what gives Guinness its creamy white head and rounds out the body. This beer will have a rich creamy body with a balanced bitterness. It is very dark, but not opaque. It makes a great substitute for your morning coffee. The name

Classification: stout, sweet stout, English stout, extract

It took me three tries, but I finally got a batch that was closer to the original Mackeson sweet stout than I could have hoped for. It was wonderful! After aging about three months, it was as wonderfully smooth, dark, and sweet as the real Mackeson. Maybe better.

Crying Over Spilt Stout Source: Darryl Richman (darryl@ ism.isc.com) Issue #220, 8/4/89

Mackeson Triple Stout Clone

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7 pounds, Australian light syrup 1 pound, chocolate malt, cracked 1-1/2 pounds, black patent malt 12 ounces, crystal malt, cracked 12 ounces, lactose 2 ounces, Kent Goldings leaf hops 1 teaspoon, salt 1 teaspoon, citric acid 2-1/2 teaspoons, yeast nutrient ale yeast

Procedure: Bring extract syrup and enough water to make 3 gallons to boil. Add crystal malt. Boil 10 minutes. Add hops. Boil 5 minutes. Turn off heat. Add chocolate and black patent malt in grain bag. Steep 10 minutes. Sparge grain bag with 2 gallons boiling water. Add lactose. Pitch yeast and ferment. When bottling, prime with malt extract.

Specifics: • O.G.: 1.057 • F.G.: 1.022 • Secondary Ferment: 5-6 weeks

Oatmeal Stout Classification: stout, oatmeal stout, extract Source: Patrick Stirling (pms@Corp. Sun.COM) Issue #493, 9/11/90 This was one of my best beers yet. Black, smooth and creamy. The oatmeal doesn’t add a very pronounced flavor; I think it

STOUT & PORTER

rather contributes to the creaminess and smoothness, which is becoming more pronounced as the beer ages. It has a fairly dark brown head, presumably from roasted barley---creamy with small bubbles. This recipe was derived from several posted by Jay H. in digest #459.

Ingredients: • • • • • • • • •

8 pounds, British amber extract 1/2 pound, black patent malt 1/2 pound, roasted barley 1/2 pound, chocolate malt 1 pound, steel cut oats 2 ounces, Eroica hops (boil) 1 ounce, Fuggles hops (finish) Whitbread ale yeast 1/2 cup, corn sugar (priming)

Procedure:

Specifics:

Mash malts in 2-1/2 gallons of 170 degree water; 154 degrees, ph 5.2, maintain at 140-150 degrees for 90 minutes. (Ending pH was 4.8.). Sparge and bring to boil. Add dark extract. Add Clusters and Hallertauer hops 20 minutes into boil. Add Irish moss after another 10 minutes. Add Willamette hops in last 15 minutes. Cool wort and add to carboy. Pitch yeast. Set carboy in cool basement with blow tube. On second day, replace blow tube with airlock. Bottled after 29 days.

• • • •

Specifics: • O.G.: 1.044 • F.G.: 1.014 • Primary Ferment: 29 days

Procedure: Crack grains using a rolling pin. Add grain and oats to 2 gallons cold water. Bring to boil. Strain out grains. Add extract and Eroica hops. Boil about 1 hour. Add Fuggles and boil an additional 2 minutes. Steep 15 minutes. Sparge through sieve over ice. Mix. Rack to 7-gallon carboy and pitch yeast. Bottle when fermentation is complete (about 1 week).

Specifics: • O.G.: 1.062 • F.G.: 1.015 • Primary Ferment: 1 week

Halloween Stout Classification: stout, Irish stout, dry stout, partial-mash Source: Alex Jenkins (atj@mirror. tmc.com) Issue #57, 1/24/89

Ingredients: • • • • • • • • •

5 pounds, pale malt 1 pound, crystal malt 1 pound, chocolate malt 3.3 pounds, John Bull unhopped dark malt extract 1 ounce, Clusters hops pellets 1 ounce, Hallertauer leaf hops 1 tablespoon, Irish moss 1/2 ounce, Willamette hops pellets 2 packs, Red Star ale yeast

Cream of Oats Stout Classification: stout, oatmeal stout, sweet stout, all-grain Source: Glenn Colon-Bonet (gcb@ hpfigcb.hp.com) Issue #412, 5/4/90 Very smooth, silky mouth feel. Great flavor, nice sweetness with mild roasted malt flavors. Somewhat thin for style. Will use ale malt next time. Could also use more dextrin and pale malt and possibly mash at higher temperature. Overall, a very nice beer!

Ingredients: • • • • • • • • • • •

6 pounds, Klages 2-row pale malt 1/2 pound, Dextrin malt 1-1/8 pounds, rolled oats 1/2 pound, crystal malt 1/2 pound, chocolate malt 1/4 pound, roasted barley 1 ounce, Clusters boiling hops (7.4 alpha) 1/2 ounce, Cascade hops 10 ounces, lactose 1/2 teaspoon, Irish moss Wyeast #1007: German ale

O.G.: 1.040 F.G.: 1.015 Primary Ferment: 7 days Secondary Ferment: 3 weeks

Russian Empirical Stout Classification: stout, Russian imperial stout, all-grain Source: Rob Bradley (bradley@ dehn.math.nwu.edu) Issue #417, 5/15/90 After two years this beer showed a little oxidation, but by and large it was till in excellent shape. Viscous and black with light carbonation and a fine-beaded medium-brown head, it still had good balance, although the hop bitterness had faded with time to give predominance to the dark malts. It was bittersweet and almost unbelievably long in the finish.

Ingredients: (for 3-1/2 gallons) • • • • • • • • • • •

5-1/2 pounds, 2-row pale malt 1 pound, caramel malt 1/4 pound, chocolate malt 1/4 pound, black patent malt 4-1/2 pounds, diastatic malt extract 2-1/2 ounces, Fuggles hops 1/4 ounce, Chinook hops 1 teaspoon, Irish moss Leigh Williams Yeast Pasteur champagne yeast 1/4 cup, corn sugar (priming)

Procedure: This will yield about 3-1/2 gallons at a density of 1106. Mash grains using infusion method for about 1 hour. Boil two hours with all hops added---that’s right, no finishing hops. Cool and pitch Williams yeast. Ferment for 4 days then rack to glass jugs. Rack again on 24th day. Add champagne yeast. Let ferment another 4 months. Bottle.

Procedure:

Specifics:

Mash in 3 quarts cold water. Raise temperature to 153 degrees and hold until iodine test indicates complete conversion. Transfer to lauter tun and sparge to yield 7 gallons. Boil 1 hour, adding boiling hops. Add finishing hops and Irish moss in last 10 minutes. Sparge, cool and pitch yeast.

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O.G.: 1.106 F.G.: 1.032 Primary Ferment: 4 days Secondary Ferment: 24 days + 4 months

STOUT & PORTER

Oatmeal Wheat Stout Classification: stout, oatmeal stout, wheat, extract Source: Don Wegeng (Wegeng.Henr@ Xerox.COM) Issue #95, 3/10/89 This recipe was developed by Kenneth Kramer who published it in the June 1986 issue of All About Beer magazine. I won’t comment on the choice of hops.

Ingredients: • • • • • • • • • • • • • •

3.3 pounds, Edme Irish stout extract 3.3 pounds, Edme light beer extract 3 pounds, pale, 2-row malt 2 pounds, crystal malt 1 pound, wheat malt 1 pound, old-fashion oatmeal 2-1/2 cups, roasted barley 4 cups, black patent malt 1 pack, Edme ale yeast 1 stick, brewers licorice 2 ounces, Hallertauer leaf hops 1 ounce, Tettnanger leaf hops 1/2 teaspoon, Irish moss 1 teaspoon, diastatic enzyme powder

Procedure: Crush pale and crystal malt. Loosely crush black patent malt. Place oatmeal in cheesecloth. Mash all except 2 cups of the black patent malt for 1-1/2 hours. Add diastatic enzyme. Sparge and begin boil. Add extracts and licorice. After 15 minutes of boil, add 1 ounce Tettnanger and continue boil. After another 15 minutes, add 1/2 ounce Hallertauer. During last 15 minutes, add Irish moss and 2 cups black patent malt. During last 2 minutes of boil add 1 ounce Hallertauer. Cool rapidly and pitch yeast. Ferment in 5-gallon carboy with blow tube attached. Proceed with normal single-stage fermentation.

used as the basis for “Ursa Stout,” which follows. Ursa differs in the addition of pale, crystal, and dextrin malts in place of some of the dry extract.

Ingredients: • 2 cans, Munton & Fison stout kit • 3 pounds Munton & Fison extra dark dry malt extract • 2 cups chocolate malt • 2 cups black patent malt • 2 cups roasted barley • 3 ounces Fuggles hops (boil) • 1/2 ounce Cascade hops (finish) • ale yeast • 1/4 teaspoon Irish moss • 3/4 cup corn sugar (priming)

Procedure: Steep whole grains in 6 cups of water and bring to boil. Remove grains at boil. Add extract and boiling hops. Boil 1 hour. Add Irish moss in last 15 minutes. After boil, add Cascade hops and steep 15 minutes. Cool and pitch yeast.

• O.G.: 1.071 • F.G.: 1.020

Ursa Major Stout Classification: stout, dry stout, Irish stout, extract Source: [email protected] Issue #101, 3/15/89

Ingredients:

This recipe was developed by Doug Hinderks, president of the Northern Ale Stars Homebrewers Guild. The recipe was

Mash grains in 1-2 gallons of water. Sparge with enough water to end with 2-3 gallons in pot. Bring to boil. Stir in extract and bring to boil. Add boiling hops. Boil 40 minutes. Add Irish moss in last 15 minutes. At end of boil, add aromatic hops and steep 15 minutes. Sparge into primary with enough water to make 6 gallons. Cool and pitch yeast. Rack to secondary when initial blow off subsides. Prime and bottle about a month later.

Specifics: • O.G.: 1.058 • F.G.: 1.016

Classification: porter, extract

Classification: stout, dry stout, Irish stout, extract Source: [email protected], Issue #101 3/15/89

Procedure:

Porter

Mega Stout

• O.G.: 1.078 • F.G.: 1.032

2 cups, chocolate malt 2 cups, black patent malt 2 cups, roast barley 2 ounces, Fuggles hops pellets (boil) 1-2 ounce, Willamette leaf hops (finish) 2 packs, M&F stout yeast 1/4 teaspoon, Irish moss 3/4 cup, corn sugar (priming)

Specifics:

This brew is so dark I think the Irish moss may be superfluous. This was the most active brew I’ve had in a while. Expect to use some sort of blow off method for primary and then rack to secondary with an airlock. Very black! Thick, but not as much as Guinness. Well rounded flavor and smooth with almost no bite. Very dark head. Maybe using less roast barley and a bit more black patent would lighten the head and keep the body from suffering. Everybody who tasted it really like it. I do believe I’ve found my house stout.

Specifics:

• • • • • • • •

• 2 cans, Munton & Fison stout kit • 2 pounds, Munton & Fison light dry malt extract • 1 pound, crushed pale malt • 1 pound, crushed crystal malt • 1/2 pound, dextrin malt

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Source: Gary Benson ([email protected]) Issue #124, 4/11/89 This makes what I consider to be an excellent porter. Fermentation seemed to take off and I bottled within 7 days of brewing. Fermentation took place at 74 degrees.

Ingredients: • 1 can, Munton & Fison dark hopped extract • 1/2 can, Edme bitters kit • 1 stick, brewers licorice • 1/2 pound, toasted barley • 1 pound, flaked barley • 2 ounces, Cascade hops pellets • 1 ounce, Northern Brewer hops pellets • Edme ale yeast

Procedure: Make toasted barley into a tea. Bring flaked barley to boil. Sparge with kitchen strainer and boiling water. Boil extracts and Cascade hops. Add Northern Brewer. Cool and Pitch.

STOUT & PORTER

Specifics: • • • •

O.G.: 1.045 F.G.: 1.005 Primary Ferment: 2 days Secondary Ferment: 5 days

completely enjoyable. Too much of too many good things.

Ingredients: • • • •

Dextrinous Porter Classification: porter, all-grain Source: Peter Klausler (pmk@bedlam. cray.com) Issue #177, 6/16/89 My mash temp was too high, as I misjudged the quantity of strike liquor and the mash spent a lot of time in the 160-170 degree range before I brought it down to 154 degrees. Conversion was good (1.048 for 5 gallons), but now after fermentation slowed to 1 bubble every 2 minutes, the gravity is 1.024. I suspect there’s nothing I can do to turn this sweet porter into the dry porter I intended so my question is, “Is there some style I can claim to have intended in the first place?” I guess I need some level of plausible brewability.

Ingredients: • 8 pounds, Munton & Fison 2-row pale malt • 1-1/2 pounds, crystal malt • 1/4 pound, chocolate malt • 1/4 pound, black patent malt • 1/2 pound, flaked barley • 1 ounce, Willamette hops (boil) • 1/2 ounce, Cascade hops (boil) • 1/2 ounce, Cascade hops (finish) • yeast

Procedure: Mash grains. Add boiling hops and boil 90 minutes. Dry hop with 1/2 ounce Cascade.

• • • • • • •

1 pound, crushed crystal malt 1 pound, crushed roasted barley 1-1/2 pounds, crushed black patent malt 9 pounds, Munton & Fison dark dry malt extract 1 can, John Bull dark hopped malt extract 2 inches, brewers licorice 2 ounces, Nugget leaf hops 2 ounces, Galena leaf hops 1 ounce, Cascade hops 2 packs, Doric ale yeast 1 ounce, amylase enzyme

Procedure: Put grains into two gallons water and boil. When pot reaches boil, remove grains. Add dry extract and stir. Add hopped extract and licorice. Add Nugget and Galena hops. Boil 70 minutes. This was a big thick mess and needs a big pot---mine boiled over. Add Cascade for finishing. Cool and pitch yeast and amylase. Put in a big fermenter with a blow tube---my batch blew the cover creating a marvelous mess all over the wall. Eventually rack to secondary and ferment a long time (at least 3 weeks).

Specifics: • Secondary Ferment: 3 weeks +

Tina Marie Porter Classification: porter, all-grain Source: Doug Roberts (roberts% [email protected]) Issue #378, 3/15/90

Specifics:

This was a marvelous bitter-sweet velvet black porter.

• O.G.: 1.048 • F.G.: 1.024

Ingredients:

Crankcase Stout Classification: stout, Russian imperial stout, extract Source: Marc San Soucie (hplabs!decvax !wang!mds) Issue #178, 6/16/89 An experiment in extravagance. Intimidating. Heavy, strong, thick. Not really drinkable after 4 months. Interesting, but not

• • • • • • • • • • • •

8 pounds, Klages 2-row malt 1 pound, Munich malt 1/2 pound, crystal malt (90L) 1/2 pound, chocolate malt 1/2 pound, black patent malt 1/2 pound, roasted barley 1/2 ounce, Northern Brewer hops (boil) 1/2 ounce, Cascade hops (boil) 1/2 ounce, Cascade hops (finish) 1 teaspoon, gypsum 1/2 teaspoon, Irish moss 14 grams, Whitbread ale yeast

PAGE 89

Procedure: The mash was done based on Papazian’s temperature-controlled method. The boiling hops used were Northern Brewer and Cascade, but other hops can be used, this recipe uses 10.75 AAUs. The finishing hops are added after the boil and steep while cooling with an immersion chiller. The Irish moss is added in the last 20 minutes of the boil. The yeast is rehydrated in 1/2 cup of 100 degree water.

Baer’s Stout Classification: stout, dry stout, Irish stout, extract Source: Michael Eldridge (dredge@ hitchcock.Stanford.EDU) Issue #380, 3/20/90 This is based on one of the excellent recipes from Dave Baer (from this digest). This one came out great! Apologies to Dave for what we may have done to the original.

Ingredients: • • • • • • • •

1/4 pound, flaked barley 1/4 pound, medium crystal malt 6 pounds, dark Australian malt extract 1/2 pound, dark Australian dry malt 1/4 pound, black patent malt 1/2 cup, molasses 2 ounces, Cascade hops (boil) 2/3 ounce, Northern Brewer hops (finish) • Wyeast British ale yeast

Procedure: Steep flaked barley and crystal malt for 50 minutes at 153 degrees. Strain and boil 90 minutes. Add 1/3 of boiling hops after 30 minutes. Add black patent and molasses at 45 minutes. After 60 minutes add 1/3 of boiling hops. At end of boil add remaining hops. Steep. Strain, cool, and ferment.

Specifics: • O.G.: 1.051 • F.G.: 1.018

STOUT & PORTER

Black Cat Stout #1 Classification: stout, Irish stout, dry stout, coffee, extract Source: Mark Stevens ([email protected]) Issue #349, 2/1/90 This stout turned out pretty tasty and the coffee flavor seems to come through more in the aftertaste with the predominant flavor being the dark malts. I should probably have let it ferment in the secondary a bit longer or not used anything for priming because I got a few gushers after a couple months---but by then, most of the beer was gone anyway.

Ingredients: • 6.6 pounds, Munton & Fison dark extract syrup • 1 pound, Munton & Fison dark dry extract • 1/2 pound, black patent malt • 3/4 pound, crystal malt • 1/2 pound, roasted barley • 1/2 cup, dark molasses • 3/4 ounce, Willamette hops (boil) • 3/4 ounce, Cascade hops (boil) • 1 teaspoon, vanilla • 1/2 cup, French roast coffee • 2 packs, Edme ale yeast

Procedure: Brew a pot of coffee with 1/2 cup of French roast coffee. Steep specialty grains in water as it boils. Remove grains. Boil malts, hops, and vanilla 60 minutes. Strain wort into fermenter. Pour in pot of coffee. Add ice water to make 5 gallons. Pitch yeast. Rack to secondary after 3 days. Bottle 23 days later.

Specifics: • • • •

O.G.: 1.069 F.G.: 1.028 Primary Ferment: 3 days Secondary Ferment: 23 days

After 1 month in bottles, the beer has low carbonation levels. I like it this way! The beer feels thick and sweet. If you want a good sweet stout, like Mackeson, this recipe with Wyeast #1028 is a good way to go. This stuff is black! When you pour a bottle, it sucks all the light out of the room...you have to drink it in the dark. Amazingly, there isn’t much hops aroma and taste, but with so many other flavors and aromas, you don’t miss it.

Ingredients: • 3.3 pounds, Edme SFX dark malt extract • 3.3 pounds, John Bull dark malt extract • 2 pounds, amber dry malt extract • 1 pound, crystal malt • 1 pound, roasted barley • 1 pound, chocolate malt • 3/4 pound, black patent malt • 1/2 stick, brewers licorice • 2 ounces, Brewers Gold hops • 2 ounces, Fuggles hops • 1/2 pound, French roast coffee beans • Wyeast #1028: British ale

Procedure: Steep grains in water while heating. Remove grains just before boiling. During boil, add licorice and extract. Add 1 ounce of Brewer’s Gold for 60 minutes, 1 ounce for 45 minutes, and 1 ounce of Fuggles for 30 minutes. Cool wort and pitch yeast. Add unground coffee beans and remaining ounce of Fuggles. The next day skim off all crud, including coffee beans and hops. One day later, rack to secondary. Ferment three weeks and bottle.

• • • •

O.G.: 1.065 F.G.: 1.026 Primary Ferment: 2 days Secondary Ferment: 3 weeks

Classification: porter, partial-mash Classification: stout, sweet stout, English stout, Mackeson, extract, coffee Source: Tom Hotchkiss (trh@hpestrh. hp.com) Issue #352, 2/6/90 Wyeast #1028 does not seem to have high attenuation, causing high final gravity.

Ingredients: • • • • • • • • • •

3 pounds, 2-row pale lager malt 10 ounces, black patent malt 8 ounces, wheat malt 4 pounds, Scottish light malt extract 12 AAUs, Northern Brewer hops (boil) 1 ounce, Fuggles hops (finish) 3 teaspoons, yeast nutrient Edme ale yeast 1 teaspoon, gelatin finings 1/2 cup, corn sugar (priming)

Procedure: Mash-in 3 minutes in 6 quarts of water at 122 degree (strike heat 126 degree). Adjust pH to 5.0-5.5. Protein rest 30 minutes at 131 degrees. Starch conversion 60 minutes at 150-141 degrees (longer is better). Mash out 5 minutes at 168 degrees. sparge with 2 gallons of water at 168-160 degrees. Boil 60 minutes. Add extract, yeast nutrient and bittering hops at start of boil. Add finishing hops 10 minutes before boil ends. Force cool and bring volume to 5 gallons. Pitch yeast.

Double Stout Classification: stout, extract Source: Chip Hitchcock ([email protected]), Issue #520, 10/18/90 This recipe is based on the Double Stout recipe that appeared in Zymurgy magazine, but the quantities have been adjusted to make a half batch.

Specifics:

Martin’s Porter Colorado Crankcase Stout

reduced by cutting back bittering hops to 8 AAUs or so.

Source: Martin Lodahl (pbmoss!mal@ hplabs.HP.com) Issue #315, 12/4/89 If this beer doesn’t have enough body, you might try substituting unmalted barley for the wheat malt and extend starch conversion rest to 2 hours. Bitterness can be

PAGE 90

Ingredients: (for 2-1/2 gallons) • • • • • • • •

1/2 pound, crystal malt 1/4 pound, roasted barley 3.3 pounds, Mountmellick stout kit 1/2 pound, amber dry malt 1/2 teaspoon, gypsum 1/2 teaspoon, Irish moss 1/4 ounce, Fuggles hops plug yeast

Procedure: This is a 2-1/2 gallon recipe. Steep the grains 30 minutes in 1 quart of 150 degree water. Strain out grains and bring liquid up to 3 quarts. Add stout kit, amber malt, gypsum and boil 45 minutes. After 15 minutes of boiling, add Irish moss. After removing

STOUT & PORTER

from heat, steep Fuggles hops pellets for 4 minutes. Strain into ice water and pitch yeast.

• • • • •

6 ounces, crystal malt 4 pounds, Australian dark extract 11 AAUs, Northern Brewer hops Doric yeast 1/2 cup, corn sugar (priming)

Chocolate Point Porter

Procedure:

Classification: porter, extract

Mash-in (6 quarts water) at 131-122 degrees, stir 3 minutes. Adjust pH to 5.05.5 (using calcium carbonate or gypsum). Protein rest 131-120 degrees for 30 minutes. Starch conversion 155 degrees for 60 minutes. Mash out at 168 degrees for 5 minutes. Sparge with 2 gallons of 168-160 degree water. Bring liquid to boil and add extract and hops. Boil 60 minutes.

Source: Doug Roberts (roberts% [email protected]) Issue #269, 10/2/89

Ingredients: • 7 pounds, unhopped extract syrup • 1 pound, chocolate malt, not cracked • 1/2 pound, black patent malt, not cracked • 1/2 pound, crystal malt (90 degrees L.) • 1/2 pound, Sumatra decaf coffee • 1-1/2 ounces, Cascade hops (boil) • 1/2 ounce, Cascade hops (finish) • yeast

Procedure: Place chocolate, patent, and crystal malts in about 2 gallons of water and bring to almost boil, Sparge into boiling pot. Add 2 more gallons of water. Bring to boil and add bittering hops. 30 minutes into the boil, add 1/2 teaspoon Irish moss. Boil one more hour. Add finishing hops in last 2 minutes of boil. Pour into fermenter and add coffee. Pitch yeast.

Stout Classification: stout, dry stout, Irish stout, extract Source: Allen Hainer (ajhainer@violet. waterloo.edu) Issue #281, 10/18/89 This is better than any stout I have ever tasted. It is based on the stout recipe posted by Marc San Soucie in Digest #219.

All Grain Porter Classification: porter, all-grain Source: Doug Roberts (roberts% [email protected]) Issue #296, 11/4/89 This recipes is based on Papazian’s “Silver Dollar Porter.” I suspect the difference in quality between this batch and an extract batch is going to be the difference between fresh-brewed coffee and instant. The wort had a much better hot and cold break than I’ve ever experienced using extracts, and it tasted better too.

Ingredients: • 8 pounds, American 2-row (Klages) malt • 1 pound, Munich malt • 1/2 pound, crystal malt (90L) • 1/2 pound, black patent malt • 1/2 pound, chocolate malt • 1/2 pound, roasted barley • 1 teaspoon, calcium carbonate • 1 ounce, Northern Brewer hops (boil) • 1/2 ounce, Cascade hops (boil) • 1/2 ounce, Cascade hops (finish) • Whitbread ale yeast

Ingredients:

Procedure: Use Papazian’s temperature-controlled mash procedure. Sparge and boil.

Classification: porter, partial-mash

• • • • • • • •

Source: Martin Lodahl (mal@pbmoss. pacbell.com) Issue #274, 10/10/89

Procedure:

Partial Mash Porter

The result is sweet, but very tasty. My next batch of porter will be somewhat drier, tending toward stout. Changes will include a less sweet extract (Scottish light), dropping the crystal malt altogether, bumping the bittering hops up a point, adding an ounce of Fuggles 10 minutes before the end of the boil for finish,and going to Edme yeast, which I believe to be more attenuative. I’m also toying with the idea of adding 8 ounces of wheat malt to improve the head, which is the only real defect this beer seems to have.

8.8 pounds, unhopped dark malt extract 1 pound, roasted barley 1 pound, wheat malt 1/2 pound, black patent malt 1/2 pound, chocolate malt 4 ounces, Bullion hops (boil) 1 ounce, Cascade hops (finish) yeast

Specifics: • O.G.: 1.051

Sweet Darkness

The bullion hops are added 30 minutes into the boil. I used pelletized hops and there was a huge amount of sediment when I racked it---not sediment in the normal sense---it was mostly beer with hops floating in it, but it was too thick to go through the siphon.

Specifics: • O.G.: 1.075 • F.G.: 1.035

Ingredients: • 3 pounds, 2-row pale lager malt • 10 ounces, black patent malt

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Classification: stout, sweet stout, English stout, Mackeson, extract Source: Marty Albini (martya@hp-sdd@ hplabs.csnet) Issue #298, 11/8/89 This is based on Doug Roberts’ Mackeson Triple clone. This will be lighter than the real Mackeson’s with a lighter head. Very similar aromas and head retention. Overall a resounding success. One or two things I’ll do different next time: Reduce black patent malt to 1/2 cup (crushed), add a bit of dextrin to increase body, and maybe add a touch of roasted barley. I recommend this to anyone who likes their coffee strong, with cream and sugar.

STOUT & PORTER

Ingredients: • • • • • • • • • •

7 pounds, Australian light syrup 1 pound, chocolate malt, cracked 1-1/2 pounds, black patent, uncracked 12 ounces, crystal malt, cracked 12 ounces, lactose 2 ounces, Kent Goldings hops (whole leaf) 1 teaspoon, salt 1 teaspoon, citric acid 2-1/2 teaspoons, yeast nutrient yeast

Procedure: Bring the wort to boil (water and syrup to make 3 gallons), then add crystal. Boil 10 minutes, then add hops. Boil 5 minutes. Turn off heat and add chocolate and black patent malt in a grain bag. Steep about 10 minutes. Sparge grain bag with about 2 gallons of boiling water. Add lactose. Chill and pitch. When fermented, try priming with 3/4 cup of light dry malt extract.

Specifics: • O.G.: 1.057 • F.G.: 1.022

mary and pitch yeast. Have a homebrew and wait.

Original Oatmeal Stout Classification: stout, oatmeal stout, extract Source: Jay Hersch (75140.350@ compuserve.com) Issue #459, 7/14/90 These recipes rank among my best beers. This one probably had the most noticeable oat flavor of all the variations due to the balance between the amount of malt and oats. It had a nice deep dark head, opaque color and smooth creamy flavor. I’d probably use an Irish liquid ale yeast or Whitbread if I did this again.

Ingredients: • • • • • • •

6.6 pounds, John Bull dark extract 1-1/2 pounds, plain dark extract 2 ounces, Bullion hops (boil) 1/2 pound, steel cut oats 7 grams, Muntona ale yeast Irish moss water crystals

Ingredients: • • • • • • • • • • • •

6.6 pounds, John Bull plain light extract 1-1/2 pounds, plain dark dry extract 3/4 pound, black patent malt 1/4 pound, roasted barley 1/2 pound, chocolate malt 1/2 pound, steel cut oats 7 grams, Muntona ale yeast 1/2 ounce, Fuggles hops (boil) 1 ounce, Hallertauer hops (boil) 1-1/2 ounces, Cascade hops (finish) Irish moss water crystals

Procedure: This is the second of a series of experiments in brewing oatmeal stouts. It is an extract brew, with specialty grains being added using the standard stovetop method and removed at boil. When grains are used, they are cracked with a rolling pin and boiled for 30 minutes before straining. The finishing hops are added in the last 5 minutes of the boil.

Specifics: • O.G.: 1.050 • F.G.: 1.022

Procedure:

Broglio’s Quaker Stout Classification: stout, oatmeal stout, extract Source: Jim Broglio (microsoft!jamesb@ uunet.uu.net) Issue #334, 12/29/89 This is very lightly carbonated, but that I can live with. Could use more hops. Smooth aftertaste. Overall, I give it a thumbs up.

This is the first of a series of experiments in brewing oatmeal stouts. It is an extract brew, with any specialty grains (not in this particular recipe) being added in the standard stovetop method and removed at boil. When grains are used, they are cracked with a rolling pin and boiled for 30 minutes before straining.

Specifics:

Not So Oatmeal Classification: stout, oatmeal stout, extract Source: Jay Hersch (75140.350@ compuserve.com) Issue #459, 7/14/90 This turned out real fruity, probably because of the Alexander’s. Dry hopping also helped, again the amount of steel oats to other grains was too low. To get opaqueness it was necessary to use at least 1-2 pounds of dark malt extract; because I didn’t do that, this was more of a brown ale in color and body.

Ingredients:

• O.G.: 1.042 • F.G.: 1.021

• • • • • • •

Second Try

Ingredients:

Classification: stout, oatmeal stout, extract

• 3.3 pounds, Munton & Fison plain light extract • 4 pounds, Alexanders pale unhopped extract • 1/2 pound, black patent malt • 1/4 pound, roasted barley • 1/2 pound, crystal or cara-pils malt • 1/2 pound, steel cut oats • 1 ounce, Hallertauer hops (boil) • 3/4 ounce, Fuggles hops (boil) • 1 ounce, Cascade hops (finish) • 1/2 ounce, Cascade hops (dry) • 14 grams, Muntona ale yeast

6 pounds, dry amber extract 1 pound, crystal malt 1/2 pound, roasted barley 1 pound, Quaker oats 1 ounce, Eroica hops (boil) 1 ounce, Kent Goldings hops(finish) 2 packs, Edme ale yeast

Procedure: In two gallons of cold water, add crystal, barley, and oatmeal. Steep until water comes to boil. Sparge with about 1 gallon of hot water. Add dry extract. Bring to boil. Add Eroica hops. Boil 45 minutes. In last 5 minutes of boil, add Kent Goldings hops. Cool to about 75 degrees. Transfer to pri-

Source: Jay Hersh (75140.350@ compuserve.com) Issue #459, 7/14/90 The addition of grains made the oatmeal less noticeable. Color and hop balance were good again. Irish ale yeast could yield some nice results and I think the steel cut oats need to be bumped up to 1 pound to bring them to the fore.

PAGE 92

STOUT & PORTER

• Irish moss • water crystals

utes before the end of the boil. The dry hopping is done in the primary.

Procedure:

Specifics:

This is the third of a series of experiments in brewing oatmeal stouts. It is an extract brew, with specialty grains being added in the standard stovetop method and removed at boil. Grains are cracked with a rolling pin and boiled for 30 minutes before straining. The finishing hops are added 5 minutes before the end of the boil. The dry hopping is done after 4 days in the primary.

• F.G.: 1.030

Specifics: • F.G.: 1.018

Most Recent Oatmeal Stout Classification: stout, oatmeal stout, extract Source: Jay Hersch (75140.350@ compuserve.com) Issue #459, 7/14/90 Darker and more astringent than the other recipes, also more boldly hopped but still well-balanced due to the higher gravity. A little like Xingu or Mackesons with its residual sweetness.

Ingredients: • 6.6 pounds, Munton & Fison light unhopped extract • 3.3 pounds, Munton & Fison dark unhopped extract • 1/2 pound, cara-pils malt • 1/2 pound, black patent malt • 1/2 pound, roasted barley • 3/4 pound, steel cut oats • 1/2 pound, malt-dextrin • 2 ounces, Sticklbrackt hops (boil) • 1 ounce, Bullion hops (boil) • 1 ounce, Cascade hops (finish) • 1 ounce, Cascade hops (dry) • 14 grams, Whitbread ale yeast • Irish moss/water crystals

Procedure: Last in the series of experiments in brewing oatmeal stouts. It is an extract brew, with specialty grains being added in the standard stove- top method and removed at boil. Grains are cracked with a rolling pin and boiled for 30 minutes before straining. The Sticklbrackt are added in 1/2 ounce batches at 20 minute intervals, the Bullion 1/2 ounce at a time in between the Sticklbrackt. The finishing hops are added 5 min-

Mocha Java Stout

lons water to a boil in brewpot, sparge in grains, and add extract and boiling hops. Boil for 50 minutes. Add chocolate and flavoring hops and boil for 10 more minutes. Remove from heat and carefully stir in coffee. Cool and pour into fermenter containing 3 gallons cold (pre-boiled) water. Pitch yeast. Rack to secondary when vigorous fermentation subsides. Bottle with 3/4 cup corn sugar.

Classification: stout, dry stout, Irish stout, coffee, extract Source: Guy McConnel (ingr!b11! mspe5!guy@ uunet.UU.NET) Issue #814, 1/31/92 The “Monte Sano blend” coffee is a mild coffee (sorry I can’t remember exactly which coffees are blended to make this) that I buy locally in a coffee store. I wanted something mild for the first attempt so as not to overdo it. This beer turned out wonderfully black and the chocolate and coffee come out nicely in the aroma and flavor. In spite of the oils in the chocolate, it has a rich, creamy head that stays with it until the bottom of the glass. The low hopping rate is due to the fact that both the coffee and the chocolate add to the bitterness and I wanted their aromas to dominate this beer. It has been well received by all who have tried it. I called it “Three Passions Stout” because three of my favorite tastes (from the world of food and beverages anyway) are chocolate, coffee, and stout---not necessarily in that order. I have set aside two six-packs of this to see how well it ages (if I can leave it alone, that is).

Ingredients: • • • • • • • • •

7 pounds, Glenbrew Irish Stout Kit 1/4 pound ( 1 cup ), Flaked Barley 1/8 pound ( 1/2 cup ), Black Patent Malt 1/2 ounce, Fuggles hop pellets (bittering - 60 min) 1/2 ounce, Fuggles hop pellets (flavoring - 10 min) 4 ounces, Ghirardelli unsweetened chocolate 2 cups, Brewed Coffee (Monte Sano blend) 1 package, WYeast #1084 Irish Stout Yeast 3/4 cup, Corn sugar (bottling)

Procedure: Brew coffee using 2 scoops coffee to 12 oz. cold water. Steep flaked barley and cracked black patent for 45 minutes. Bring 1.5 gal-

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Alcatraz Porter Classification: porter, Anchor porter, allgrain Source: Bryan Gros (bgros@sensitivity. berkeley.edu) Issue #815, 2/3/92 I recently tasted my all-grain porter against Anchor’s and the big thing I notice was Anchor Porter is thick, creamy. Mine is low carbonated, but it does not have that creamy feel. This was my first all-grain brew and my first porter. It has a good malt flavor. Next time I would cut back on the hops some.

Ingredients: (for 3 gallons) • • • • • • •

4--1/2 pounds, barley (pale malt) 4 ounces, wheat malt 8 ounces, Munich malt 9 ounces, Crystal/Chocolate mixture 4 ounces, Black Patent 1/4 cup, molasses 1.6 ounces, Cascade Hops (5.8AAU) (Bittering) • 1/2 ounce, Mt. Hood Hops (3.8AAU??) (Bittering) • 0.4 oz Cascade (finish) • Wyeast English Ale

Procedure: Add all grains, crushed, to 6qts water at 55C. Wait 30 min. Raise temp to 62C (Added 2qts boiling water) Wait 75 min. Raise temp to 75C. Wait 5 min. Sparge with 75C water. Bring to boil, add molasses, Cascade, and Mt. Hood hops. Boil one hour. Add finishing hops. Boil 5 min. Cool down in sink. Add yeast from starter.

Specifics: • O.G.: 1.054 • F.G.: 1.010 • Primary Ferment: 10 days

STOUT & PORTER

Speedball Stout

Mach Guinness

Classification: stout, dry stout, coffee, extract

Classification: stout, dry stout, Irish stout, Guinness, all-grain

Source: Stephen E. Hansen (hansen@ gloworm.Stanford.EDU) Issue #747, 10/24/91

Source: Kevin L. Scoles (kscoles@ pnet51.orb.mn.org) Issue #646, 5/28/91

The last couple of times I’ve left the bag of coffee beans and hops until racking without over doing the coffee flavor. This cuts down on the potential for contamination. We’ve been using a Sierra Nevada yeast culture for the last few batches and it’s been a very nice brew. Prestarted Wyeast British Ale yeast has worked well also. Sierra Nevada yeast culture is not terribly attenuative and the last batch was a bit sweeter than I’d prefer. Next time I’ll use Wyeast’s Irish Stout Yeast that Florian and others have recommended.

This stout is creamy, but not as heavey as some, with a head that takes almost 30 seconds to form, lightly bitter, with that back of the throat sourness from the soured ale.

Ingredients: • • • • • •

5 pounds, pale 2 row British malt 1 pound, rolled barley 1 pound, roasted barley 2 pounds, light dry malt extract 2 cups, corn sugar 2 ounces, bullion Hops (1.5 boiling, 0.5 finishing) (preferably whole) • 1 package, Whitbread Ale Yeast

Very smooth, nice hop balance, but a bit heavy for a summer drink. Will try to save the rest for this fall. This might be considered a lager due to the refrigeration. It was only done because the ambient temperature of my basement “brewing room” hits 75-80 Degrees during the summer heat. I brewed this in early spring as an ale (65 degrees) and strangely enough, they taste very similar. (Drink a bottle of one version, wait, drink a bottle of the other, results: Who cares. Both are great.)

Ingredients: • 3 pound can John Bull unhopped Dark • 3 pound bag Northwestern Amber Malt extract • 1-1/2 ounces Clusters 6.9% alpha (boil) • 1 ounce Cascades 5.6% alpha (finish) • Ale yeast (your choice)

Procedure: Ingredients:

Procedure:

• 6 pounds, Dark Australian malt extract • 1/2 pound, Dark Australian dry • 1/3 pound, Coffee, whole bean (I use Peet’s Costa Rican, a fairly dark roast) • 4 ounces, black patent malt • 4 ounces, Flaked Barley • 4 ounces, Medium Crystal malt • 4 ounces, molasses • 2 ounces, cascade (bittering) at 4.7 AAU • 2/3 ounce, northern brewer (aromatic) • Sierra Nevada yeast culture

Mash 5 pounds 2-row, rolled barley and roasted barley in at 132 degrees. Protein rest 30 minutes. Starch conversion 2 hours at 153 degrees. Mashed out 15 minutes at 168 degrees. Sparged with 4 gallons 172 degree water. Add the 2 pounds dry ME and the 2 cups sugar. Bring to a boil. Add 1 1/2 ounces of hops. Boil 1 hour. Add 1/2 ounce of hops, turn off heat, and let stand for 15 minutes. Cool wort to 72 degrees, strain into fermenter, and pitch yeast.

Procedure: Steep flaked barley and crystal malt for 50 minutes at 153 degrees. Boil for 90 minutes. Add black patent malt and molasses at 45 minutes. Bittering hops in thirds each 30 min. Fill a hops bag with the coffee and aromatic hops and add to the hot wort just before chilling. If you don’t have a wort chiller you’d better wait until pitching. Remove the bag after about 24 hours or when the fermentation is going strong, whichever is longer. Rack to secondary once initial fermentation has died down, about 5 to 6 days.

Bottling: one to two days before bottling, sour two bottles of ale. To do this, pour two bottles of ale into a steril glass container. Cover with a clean cloth secured with string or rubber band. Put in the cupboard (or somewhere relatively dark and warm) and let stand one to two days. It should sour, but not mold. Add 2/3 cup corn sugar to the sour ale and boil for 10 minutes. Pour into bottling bucket. Add sour ale and bottle as usual.

After a week, I replaced the blow tube with an airlock, and bottled after a month of fermenting.

Specifics: • O.G.: 1.052 • F.G.: 1.016 • Primary Ferment: 1 month at 50 degrees

Specifics: • • • •

Primary Ferment: 7 days Secondary Ferment: 6 to 9 days O.G.: 1.066 F.G.: 1.016

Specifics: • O.G.: 1.049--1.051 • F.G.: 1.017--1.020 • Primary Ferment: 5--6 days at 55 degrees

Bring 2 gallons of water and malt to a boil. Add 1/2 ounce Clusters at beginning of boil, 20 minutes, and 40 minutes. After 60 min. turn off heat, and add Cascades. At this point it was late in the evening, I poured the wort into my sanitized bottling bucket and brought the quantity up to 5 gals. and stuck the whole thing in the beverage refrigerator. Next morning I siphoned off the wort into the fermentor, leaving all those hop particles behind, pitched the yeast. Put on the blow tube, and put the fermenter back in the refrigerator. I had the temperature set at 50 degrees.

Lutzen’s Pleasing Porter Classification: porter, extract Source: Karl Lutzen (lutzen@novell. physics.umr.edu) Issue #700, 8/13/91

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Double Stout Classification: stout, Russian imperial stout, extract Source: Spencer W. Thomas (Spencer.W. [email protected]) Issue #732, 9/26/91 My batch fermented in about a week (house temperature ranging between 60 and 68). It was barely drinkable after 6 weeks, but delicious after 3 months. It’s

STOUT & PORTER

now been almost 5 years, and the last few bottles are a little faded and mellow but still quite good.

Ingredients: • • • • • • • • • • • • • •

3 gallons, water 10 pounds, dark malt extract 1 pound, black patent malt 2 pounds, crystal malt 1/2 pound, flaked barley 1/4 pound, roasted barley 1/2 licorice stick 1 teaspoon, ascorbic acid 1/2 teaspoon, citric acid 1 teaspoon, Irish moss 2 1/2 ounce, Bullion hops 1 1/2 ounce, Kent Golding hops 2 teaspoons, yeast nutrient 3/4 ounce, ale yeast (three standard packages)

Procedure: Combine water, dark malt extract, and Bullion hops. Boil for 20 minutes. Add black patent malt through Irish moss. Boil for 5 minutes. Remove from heat and add Kent Golding hops. Steep for 5 minutes. Cool and add yeast nutrient and ale yeast. When fermentation has “stopped”, add priming sugar and bottle.

• 12 inches, Cinnamon sticks (or 6 teaspoons ground cinnamon) • 4 ounces, Ginger Root, freshly peeled and grated • 2 teaspoons, Allspice • 1 teaspoon, Cloves • 4 Grated rinds from medium size oranges • 1 package WYeast #1084 Irish Stout Yeast

spargings settle. What seemed to be 3 or 4” of hot break settled out of the initial spargings! Boil for 2 hours. Add hops as follows: 14 grams bullion and 16 grams cascade (very fresh) for 1:45. 10 g bullion and 14 g cascade for 1:05. 4 grams hallertauer finish. Chill with an immersion chiller, and strain the wort through the hops. Makes about 5.5 gallons of 1.068 wort.

Procedure:

Specifics:

Simmer honey and spices in covered pot for 45 minutes. Add cracked grains to 2 gallons cold water and bring to a boil. As soon as boiling starts, remove grains with a strainer. Add malt extracts and bittering hops and boil for 55 minutes. Add finishing hops and boil for 5 more minutes. Remove from heat. Stir in honey and spice mixture and cool. Strain into fermenter containing 3 gallons cold (previously boiled) water and pitch yeast (when cool). After vigorous primary fermentation subsides, rack into secondary. Bottle with 7 ounces corn sugar or 1-1/4 cups DME when fermentation completes.

• O.G.: 1.068 • Primary Ferment at 65 degrees

All-Grain Stout

Stout Stout Classification: stout, all-grain Source: Russ Gelinas (r_gelinas@ unhh.unh.edu) Issue #740, 10/8/91

Ingredients: • • • • •

10 pounds, pale malt (2-row) 1 pound, roasted barley 1 pound, flaked barley 1/2 pound, crystal malt 1+ ounce, Centennial whole hops (at 10.1 AAU) no finishing hops • Wyeast Chico ale slurry

Specifics:

Classification: stout, all-grain

Procedure:

• O.G.: 1.086 • F.G.: 1.020 • Primary Ferment: 7--11 days

Source: Brian Bliss ([email protected]) Issue #736, 10/2/91

Mash in 3 gallons of water at 170 degrees. Starch conversion at about 90 minutes. Mash out. Sparge with 170 degree water. Collect 5 gallons or so. Boil for 60 minutes with hops going it at beginning of boil.

I had 374 out of 450 pt * gals of possible extraction, so an efficiency of about 85%.

Ingredients:

Christmas in Ireland Classification: stout, dry stout, holiday beer, extract Source: Guy D. McConnell (uunet!ingr. com!b11!mspe5!guy) Issue #727, 9/19/91 I haven’t tried it yet but it smells great. I hope it will become a favorite. Enjoy.

Ingredients: • 4 pounds, Mountmellick Irish Stout Extract • 3 pounds, Munton & Fison Amber DME • 1/2 pound (2 cups), Crystal Malt (60 Lovibond) • 1/4 pound (1 cup), Black Patent Malt • 1 ounce, Bullion hops (bittering) • 1/2 ounce, Hallertau hops (finishing) • 1 pound, Clover Honey

• • • • • • • • • • • • •

3 pounds, Klages 3 pounds, pale malt (darker) 2 pounds, pale malt (very light) 2 pounds, Vienna malt 2 pounds, barley flakes 1 pound, untyped malted barley 8 ounces, roasted barley 8 ounces, black patent 8 ounces, chocolate 24 grams, Buillion hops 30 grams, Cascade hops 4 grams, Hallertauer hops Wyeast German ale

Procedure: The flaked barley has no husk, so I saw no reason not to grind it finely. Mash in at 130 degrees. Let rest 20 minutes or so. Mash at 150 degrees for 115 minutes. Sparge. Let the

PAGE 95

Bitch’s Brew Oatmeal Stout Classification: stout, oatmeal stout, extract Source: Peter Glen Berger (pb1p+@ andrew.cmu.edu) Issue #741, 10/9/91 This beer improves substantially after about 2 weeks in the bottle, as hop aroma subsides and the large amount of roasted barley assumes it’s place in the forefront. It’s my favorite beer to date, but if I were going to brew it again I might cut back on the roasted barley by about .25 pound, and lessen the boiling hops (either to 1 ounce of Bullions, or 1.5 ounce of some lower alpha hop). Whitbread ale yeast was used because of the low attenuation rate: this stout is NOT sweet, but has lots and lots of body.

STOUT & PORTER

Ingredients: • • • • • • •

6 pounds, dark dry malt extract 2 pounds, amber dry malt extract 1 pound, crystal malt, cracked 3/4 pound, roasted barley, cracked 1/2 pound, black patent malt, cracked 2 ounces, Bullions hops (boiling) 1/2 ounce, Willammette hope (finishing) • 2 cups, Quaker Oats • 2 packages, Whitbread Ale Yeast

Procedure: Steep the Oats, and the cracked grains for 1/2 hr in cold water. Heat mixture and remove grains as boil is reached. Throw in malts and make your wort. Boil Bullions for 45 minutes, Willammette for 5-7 minutes. Have fun.

Specifics: • O.G.: 1.052 • F.G.: 1.029

• 1/4 pound, Chocolate Malt • 22 AAU (2 ounce Nugget), 60 minutes boil • 3 ounce, Fresh Grated Ginger; 10 minutes boil • 1 ounce, Cascade • Ale yeast (see comments)

• 1/4 teaspoon, Irish moss (15 minutes) • 3/4 cup, dextrose (to prime) • 1/2 quart (500 ml) Irish ale yeast culture (WYeast #1084)

Procedure:

Steep grains at 150 degrees for 40 minutes before boil. Add malt and brown sugar. Boil for 60 minutes. Add Nugget hops at begining of boil. Add ginger last 10 minutes of boil. Turn off heat and add Cascade hops. Allow to steep for 10 minutes. Cool wort with chiller. Rack off trub. Add water to make total about 5.3 gallons. Pitch yeast. Bottle 3 weeks later.

Crush grains and steep for 30 minutes in water at 158 degrees. Strain into boiling vessel and sparge with 158 degrees water. Add malt extracts, dextrin, honey, brown sugar, molasses and gypsum and bring to a boil. Add boiling hops 5 minutes into boil, Irish moss for the last 15 minutes and finishing hops in last 5 minutes. Total boil of 50 minutes. Cool to at least 68 degrees before pitching yeast. Prime with dextrose as usual.

Specifics:

Specifics:

• O.G.: 1.057 • F.G.: 1.016 • Primary Ferment: 3 weeks

• • • •

Procedure:

O.G.: 1.066 F.G.: 1.025 Primary Ferment: 5 days Secondary Ferment: 3 weeks

Sweetport Porter Rainy Day Porter

Classification: porter, extract

Classification: porter, extract

Source: Mike Ligas (LIGAS@SSCvax. CIS.McMaster.CA) Issue #743, 10/18/91

Source: Chuck Coronella (coronellrjds@ che.utah.edu) Issue #744, 10/21/91 I used two types of yeast pitched simultaneously for this brew. One was 5 grams (rehydrated) Doric Ale yeast, and the other was a “large” sample taken from a previous (cherry ale) brew a few weeks earlier, originally Whitbred Ale yeast. Obviously, this is a very heavy ale, almost like a stout. I’d liken the flavor to Sierra Nevada’s porter, but heavier, a little sweeter, and with (delicious) ginger. After about 3 weeks in the bottle, it was, uh, WOW!!! Delicious!! What a combination of flavors! I’d say that this is the correct amount of ginger for such a dark, heavy ale (for my taste). I’ve had (lighter) ales with too much ginger, but this was just right.

Ingredients: • 2 pounds, Alexander extract syrup (pale) • 4 pounds, Yellow Dog extract syrup (amber) • 1-1/4 pounds, Brown Sugar • 1/2 pound, Black Patent • 1/4 pound, Roasted Barley • 1/2 pound, Crystal (60 degree L) • 1/2 pound, Crystal (40 degree L)

Although I tend towards all grain brewing it seems I always come back to this one as my Porter. The rich body and residual sweetness of this beer is something which I have found hard to replicate in an all grain recipe. This beer finished 2nd at the Canadian Amateur Brewers Association national competition in 1989 and a variation of this recipe finished 3rd in 1990. The yeast strain is critical as well as the molasses to get the most out of this beer.

Ingredients: • 3.3 pounds, Munton & Fison dark malt extract syrup • 2.2 pounds, dark dried malt extract • 1.1 pounds, light dried malt extract • 8.5 ounces, malto-dextrin powder • 1.1 pounds, crystal malt (40 L) • 4-1/4 ounces, chocolate malt • 4-1/4 ounces, black patent malt • 1 cup, light clover honey • 1 cup, brown sugar • 1/3 cup, blackstrap molasses • 1 ounce, Clusters hop pellets (boil) • 1 ounce, Cascade hop pellets (boil) • 1/2 ounce, Cascade hop pellets (finish) • 1 teaspoon, gypsum

PAGE 96

Black Dwarf Imperial Oatmeal Stout Classification: stout, oatmeal stout, extract Source: David Klein (paklein@ccit. arizona.edu) Issue #749, 10/28/91 A heavy thick brew. The flavor lasts for upwards of a minute. (hops and dark grains followed by full malt and grain flavor, finishing with molasses. Bit alcoholic tasting when warm.

Ingredients: (for 6 gallons) • • • • • • • • • • • • • •

3.3 pounds, liquid Northwestern amber 3.3 pounds, liquid Northwestern dark 3 pounds, pale 2 row 2 pounds, dark crystal (90 Lovibond) 2 pounds, flaked barley 1-1/2 pounds, steel cut oats 1 pound, wheat malt 3 cups, roasted barley 1-3/4 cups, black patent 1-1/2 cups, molasses 12.6 HBU] • 1 oz Goldings leaf hops [5.2%- for 10 min.->0 HBU] • pinch Irish moss • WYeast London Ale[1028]--starter made from new packet

Procedure: Grind all grains and place them into the mash. Mash in at 71C (160F). Temperature should drop to 66C (152F). Mash for 2.5 hrs at 66C (152F). Mash out for 5 min at 76C (169F). Sparge 6gal @71-76C (160F169F). Boil for 1 hour. 3 oz of Fuggles for 60 minutes. 1 oz of Goldings and Irish moss for last 10 minutes Cool, remove trub, and pitch. Ferment at room temperature 20C (68F) until fermentation ceases. About 10 days. A single stage fermentation was used. Then bottle or keg as desired (I kegged it).

STOUT & PORTER

Specifics: • O.G.: 1.060 • F.G.: 1.020 • Primary Ferment: 10-14 days

Paul’s Chocolate Porter Classification: porter, cocoa, chocolate, extract Source: Paul A. Lane ([email protected]), r.c.b., 4/25/93

Sierra Nevada Porter Clone Classification: porter, all-grain Source: Ed Kesicki (ek@chem. UCSD.EDU), HBD Issue #1103, 3/23/93 Here is a recipe for a clone of Sierra Nevada Porter. I didn’t mean for it to come out that way; in fact, I had never tasted SNP until after I made this one (my 4th all-grain batch). It is based on Dave Miller’s traditional porter recipe.

Ingredients: • • • • •

7 lb 2-row pale malt 12 oz Black patent malt 6 oz Barley flakes .5 tsp gypsum 2 oz Cascades loose hops, 5.5% aa, 60 min boil (= 11 AAU) • 0.5 oz English Fuggles plug hops, last 5 min of boil • Sierra Nevada Yeast

Procedure: The yeast was cultured from two bottles (actually it was the yeast cake from a previous batch).

The cocoa went in beautifully. I strongly recommend making a cocoa syrup as I have to anyone interested in making a chocolate beer. The inspiration for this came from The Joy of Cooking, as good in its idiom as TCJOHB is in its. This recipe is underhopped. If you try it, I recommend doubling the hops (or using something with more bittering potential). I orignally wanted to use chocolate malt, but it wasn’t available locally. You could probably do fine with 1 lb. chocolate malt instead of the black patent/crystal malt combination I chose. Now to the good stuff. This beer came out very nicely. It’s very dark, though if I look through a narrow amount of it, it has a very nice reddish hue. The flavor is rich, with a nice chocolate undertone. If you really like it, you could probably double the amount of cocoa in this recipe. All in all, I consider the experiment a success. I’m not sure how often I’ll make this stuff, as I like porters, but LOVE pale ale. In any event, Njoy. Relax. Don’t worry. Have a chocolate beer.

Mashing procedure:

Ingredients:

Mash in: 130 deg. F 9 qts water (San Diego tap water)

• • • • • • • • •

Protein rest: 125 deg F 30 min Mash temp: 154-142 deg F 1.5 hr Mash out: 168 deg F 5 min Sparge: approx 4-5 gal @ 170 deg F Total boil time of 1.25 hr, hops additions as noted above, chilled. Fermented in glass, temp in the low 60’s Farenheit, blow-off used.

Specifics: • O.G.: 1.050 • F.G.: 1.017

1 can dark John Bull malt extract syrup 1 can amber John Bull extract syrup 1/2 lb. black patent malt 1/2 lb. cyrstal malt 4 oz. cocoa 1 lb. dextrose (corn sugar) 1 oz. cascade hops (boiling) 1 oz. cascade hops (flavor) ale yeast

Procedure: Add dextrose to 2 c. hot water. When dissolved, add cocoa. Bring this to a boil and stir while boiling for five minutes. Set aside. Crack crystal malt and add to 1.5 gallons water. Bring to a boil and remove crystal malt with strainer. Add malt extract syrups, cocoa syrup, and boiling hops. Boil for 4560 min. During last 1-2 min. of boil, add finishing hops to wort. Pour hot wort into fermenter

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containing cold water. Add enough cold water to bring to five gallons. Pitch yeast when cool, ferment, and bottle as usual.

Clydesdale Stout Classification: stout, oatmeal stout, allgrain Source: Rick Cavasin ([email protected]), Mead Digest #118, 4/21/93 While CAMRA may very well make this assertion, there is one major problem with it, namely that Oats have been used in making ale since at least the middle ages. Maclay was making an Oatmeal stout in 1909 (according to Old British Beers and How to Brew Them). Sounds to me like they are being sticklers. I mean, it’s not like anyone is suggesting we use *maize*, or heaven forfend ...*rice*!! Here’s a partial mash Oatmeal stout that’s given consistently good results for 4 or 5 batches (this is a robust, full bodied beer).

Ingredients: • 300 g Roasted Barley • 300 g Chocolate Malt • 600 g Crystal Malt (I’ve been using a fairly low lovibond crystal) • 500 g Rolled Oats • 2 kg pale malt • 50g Northern Brewer (boil 60min) • 15g Northern Brewer (boil 15min) • 10g Northern Brewer (end of boil) • 1/2 teaspoon Irish moss • Wyeast Irish ale yeast

Procedure: Infusion mash this stuff for about 45min., initial strike temp. is 156 F. Do decoctions as necessary to maintain temp. and then to mash out. After sparging, etc. add about 2kg dark malt extract powder and 250g demerarra sugar plus the hops (all pellets). No hops strained out or racking off trub. That’s right, everybody into the pool. Top up to about 22 L or so. Pitch with Wyeast Irish Ale yeast starter.

Specifics: • O.G.: 1.070 (about) • F.G.: 1.021

STOUT & PORTER

Independence Porter Classification: porter, extract Source: Tom Kaltenbach (tom@kalten. bach1.sai.com), HBD Issue #1149, 5/26/93 This beer won first place in the Porter category in last month’s AHA-sanctioned competetion held by the Upstate New York Homebrewers Association (Rochester, New York).

Ingredients: • 6.6 lbs Munton & Fison amber malt extract • 0.5 lbs Munton & Fison light dry malt extract • 0.5 lbs chocolate malt, crushed • 2.5 oz Cascade hops pellets, boiling (55 min) (note: for 2 oz, alpha = 5.4; for 0.5 oz, alpha = 4.7) • 0.5 oz Hallertauer hops pellets, finishing (steep during chilling) • 2 tsp gypsum • 1 pack Whitbread dry ale yeast

Procedure: The chocolate malt grains were crushed and added to approximately one gallon of water and slowly heated. Before a boil was reached, grains were removed and sparged through two strainers, (one coarse and one medium). The malt extract, gypsum, and boiling hops were added and boiled for 55 minutes. About 15 minutes from end of boil, yeast was rehydrated by standard method [note: standard method consists of removing 1 ladleful (approx. 1/4 cup) of boiling wort and diluting to 1 cup with cold water in a sanitized 2-cup Pyrex measuring cup. It is then cool enough to add the yeast immediately. The Pyrex cup is covered with plastic wrap, sealed with a rubber band.] At end of boil, immersion wort chiller was placed into brewpot, the finishing hops was added, and the brewpot was removed from the heat. The pot was immediately transferred to the sink and the chilling begun. The brewpot lid was placed over the chiller and the gap between pot and lid was sealed with plastic wrap. After chilling for approximately ten minutes, the wort was transferred to the primary, straining out the hops pulp in the process. Wort was diluted to five gallons with jug-aerated water. [Note: jug-aerated water refers to the following: cold tap water is added to the fermenter 1/2 gallon at a time to make 5 gallons. Each 1/2 gallon is shaken vigor-

ously for 30 - 60 seconds in a sanitized plastic gallon jug to aerate. This may also help dechlorinate the tap water.] Some cold tap water was blended with warm to produce a final temperature between 65 and 70 degrees in the fermenter. The yeast was pitched immediately. The original gravity was measured to be 1.060 at approx. 67 degrees --> 1.061 corrected. Fermentation was carried out at approximately 62 degrees. Primary fermentation continued to 18-Nov-92, when beer was racked to the secondary fermenter. Batch was kegged on 7-Dec-92; final gravity: 1.015 @ 60 degrees --> 1.015 corrected. Alcohol content was computed to be 6.0375% by volume, 4.83% by weight.

Specifics: • O.G.: 1.061 • F.G.: 1.015

• Wyeast London Ale (#1028) liquid yeast, pitch with at least a one pint starte

Specifics: • O.G.: 1.086 • F.G.: 1.024

Sierra Nevada Porter Classification: porter, Sierra Nevada Porter, all-grain Source: John Palmer (palmer@ssdgwy. mdc.com), HBD Issue #1361, 3/1/94 Here is my all-grain recipe for Sierra Nevada Porter. I got the ingredients and amounts straight from the brewer during a tour there. Dividing by 500 gave me the following recipe.

Ingredients: (for 6 gallons)

Yeltsin’s Best Imperial Stout Classification: stout, Russian Imperial stout, all-grain Source: David P. Brockington (bronyaur@ stein2.u.washington.edu), r.c.b., 10/8/93 Although I would hesistate to compare it to Moss Bay Stout. In fact, I would hesistate to classify Moss Bay as an Imperial Stout, but that’s neither here nor there. Misc notes: I used hops that I had on hand at the time; I would recommend replacing the Tettnanger with Fuggles, perhaps, and also maybe the cascade with Kent Goldings. These swaps would make it a bit more true to style. Also, don’t be surprised if your gravity is higher than that listed; my extraction rates are somewhat below average.

Ingredients: • 15 lbs. English Pale 2-Row malted barley • 2 lbs. English Crystal Malt • 1 lb. Roasted Barley • 1/2 lb. Black Patent Malt • 1/2 lb. Chocolate Malt • 4 oz. Cascade hops (6.5 AAU) (bittering/full boil) • 2 oz Tettnanger hops (3.4 AAU) (flavor/ 20 minute) • 2 oz Tettnanger hops (3.4 AAU) (aroma/1 minute) • 1 tsp. Irish Moss (@30 minute mark)

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• 9.8 lbs of Pale 2row • 0.4 lbs of Dextrin Malt (American Carapils) • 0.4 lbs of Crystal 60 • 0.4 lbs of Chocolate Malt • 0.2 lbs of Black Patent • about 45 IBU of Perle and Liberty Hops (60,30,15 minutes) • Wyeast American Ale

Procedure: 80 minute mash at 153F. I brewed this, and after 3 wks in the bottle is it quite good. I currently have a Panel of Expert reviewing it, and when he tries it, we’ll know more on how to tweek the recipe. Right now, I would say be careful of the Black Patent, and cut back on the Dextrin Malt to maybe a quarter pound. I think it has a bit too much of a sweet aftertaste. The Front-taste is fine, as is the Hop balance, though next time I want to pull back a couple of tablespoons of the Black Patent for my taste. For you extract brewers, I would say to use 6-7 lbs of Pale Extract and use all of the specialty grains.

Specifics: • O.G.: 1.058 • F.G.: 1.012

STOUT & PORTER

Sweet Tooth’s Sheaf & Vine Stout Classification: stout, cream stout, Watney’s Cream Stout, extract Source: Al Korzonas (korz@iepubj. att.com), HBD Issue #1402, 4/19/94 I have tried and tested this recipe and it has won quite a few awards. I’ve never compared it side-by-side with Watneys, but think it will put you in the ballpark.

Ingredients: • 3.3 lbs John Bull Unhopped Dark Extract • 3.0 lbs Laaglander Light DME • 0.5 lbs Belgian Special-B • 0.5 lbs Belgian Cara-Munich • 0.5 lbs Belgian Roasted Barley • 0.5 lbs Belgian Roasted Malt • .25 tsp Burton Water Salts • 2.25 oz Cascade 4.0% @ 60 minutes • 1.15 oz BC Goldings 4.0% @ 15 minutes • Wyeast #1056 American Ale Yeast • 0.5 lb lactose at bottling • 1/2 cup corn sugar for priming

Procedure:

Absolutely wonderful. Very, very full body. Chocolate malt comes thru nicely. Nice balance between hops and sweetness. Great creamy head (brown color). Head and mouthfeel of a Guiness, taste of a porter. Best beer I’ve ever made! Sure am glad I made 8 gallons of this one!

Ingredients: (for 8 gallons) • 10 lbs of Pale 2-row • 0.4 lbs of Dextrin Malt (American Carapils) • 0.4 lbs of Crystal 60 • 0.4 lbs of Chocolate Malt • 0.1 lbs of Black Patent • 0.75 oz of Perle at 90 minutes • 0.75 oz of Perle at 60 • 0.75 oz of Willamette at 30 • 0.75 oz of Willamette at 15 • 1 lbs of Dark Brown Sugar • .75 lbs of DME • Wyeast American Ale yeast (used a 2 qt. starter)

Procedure: Single temp infusion mash of 2-row pale only @ 155F for 90 minutes. Added remaining grains to mash-out. Added DNE & dark brown sugar at beginning of boil.

right-on with what I was aiming for. Too bad I didn’t make this in time for the Nationals. Amy loves it, the party guests liked it, once they got past the intimidating (to a beer neophyte) blackness. If you really love the roasted coffee flavor of roasted barley, the beer could easily take more of it, or maybe 1/4lb chocolate malt to “sharpen up” the flavor a bit. But it’s darn good as it is, and tastes a lot “bigger” than you might expect from its OG.

Ingredients: • • • • • • • • •

5.5 lb Hugh Baird Pale Ale malt 0.5 lb Carapils malt (Hugh Baird) 0.5 lb Hugh Baird 50L crystal 1.0 lb flaked oats (McCann’s Irish Quick Oats) 0.7 lb roasted barley 30g BC Kent Goldings flowers (5%) (60 min) 15g Kent Goldings (15 min) 15g Kent Goldings (5 min) Yeast Lab Irish Ale yeast

Procedure: Step mash all grains together @61C for 30 min (3 gal strike), 65C for 30 min. (infuse 2qts boiling water). Sparged 5.8 gallons at 1.038.

Don’t boil the grains, just crush them and steep them in 2 gallons of 170F water, then remove and add the rest of the 5.5 gallon boil water. If you don’t do a full wort boil, you will have to increase the hop rates (say, 25% more for a 2.75 gallon boil) to compensate for the lower efficiency. Better be very sure you keep good sanitation since lactobacillus can eat the lactose and will certainly make for gushers (or worse) if you get an infection.

Split between 2 carboys and added 1 gallon water to each. Fermented out in 3 days. Left in carboy for total of 13 days before kegging and force carbonating.

Fermented at 68F.

Amy’s Stout

Specifics:

Specifics:

Classification: stout, oatmeal stout, allgrain

• O.G.: 1.046 • F.G.: 1.012

• O.G.: 1.057 • F.G.: 1.019

Full Figured “North-of-theBorder” Porter Classification: porter, all-grain Source: Jon Higby ([email protected]), r.c.b., 5/23/94 Just wanted to share my most recent recipe, it came out absolutely wonderful! It’ll bring tears to your eyes and inches to your waist!

Specifics:

Yield: 4.7 gallons @ 1.046 (I did add some top-up water during the boil). Fermented 1 week in glass at 19-22C with a pint starter of YeastLab Irish Ale. FG 1.012.

• O.G.: 1.055 • F.G.: 1.011

Bottled with 1/3c corn sugar into 2 5l minikegs and 18 bottles.

Source: Spencer Thomas (Spencer.W. [email protected]), HBD Issue #1417, 5/6/94 My wife really liked Sam Adams Cream Stout when we had some last summer. I thought I’d try to make a beer with that nice creamy, roasty flavor, but lower gravity, for her graduation party last weekend. Tasting notes (after 1 week in bottle/keg): Yum! Initial roasty-malty aroma with a hint of hop flower-spice. Fills your mouth, smooth, silky and medium-full body. Sweet but not too much, balanced with hops but towards the sweet side. Really

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Pumpernickel Stout Classification: stout, rye, all-grain Source: Jeff Renner (Nancy.Renner@ um.cc.umich.edu), HBD Issue #1480, 7/20/94 There has been some interest in my “Pumpernickel Stout” that I mentioned several issues ago, so I will share the recipe. In checking my notes, I find that it was March, 1985 (not 12 years ago). I wanted to make oatmeal stout, and (remember, we

STOUT & PORTER

didn’t have many references back then in the dark ages) the best source I found was C.J.J. Berry’s “Home Brewed Stouts and Ales,” 4th ed., 1970, on p. 81. It used 12 oz. rye, 6 oz. oatmeal, 8 oz. pale malt, 8 oz. black malt, 4 lb. sugar, 2 oz. hops, 2 t. brewing yeast and nutrient, 1/2 t. citric acid, and 4 gal (Imp., = 5 gal US) soft water. See what miserable information we had to make do with? I knew from Dave Line and experience that you couldn’t mash all that grain with a half pound of pale malt, so I threw out everything except the oatmeal and rye, and made the following recipe. Since I am a professional baker, I used coarse rye meal, aka rye chop or pumpernickel meal, hence the name. It is the same consistency as or slightly finer than we aim for with our grist. You can get rye berries from a health food store or food coop, or even a feed and seed store (don’t get mercury treated seed!). This resulted in a fine, creamy rich, bitter stout (more bitter than oatmeal style, but I liked it). Over time, it became drier and overcarbonated, but was still fine. The home roasted malt gave a fine, fresh roast coffee-like aroma and taste. This is something I often do for dark beers, and it is worth it. I use an old steel stovetop popcorn popper that has a stirrer inside with a crank. You could also oven roast it. I like to use more of a lighter roasted grain for color and flavor, so I stop roasting before it is as dark as choc. malt. If I were to do this today, I would not bother with two pale malts (I was probably worried about not enough enzymes in pale ale malt), and would use a good liquid yeast (not Irish for this style), perhaps a fruity one like YeastLab Australian 01. As a matter of fact, I think I will brew up a batch this next season. If anyone out there does, let me know how it turns out!

Ingredients: • 3/4 lb. medium ground rye berries • 6 oz. quick oats • 1 lb lager malt, home roasted to light brown (or substitute 1/2 lb choc. malt and 1/2 lb. • pale ale or lager malt) • 3 lb. lager malt • 3 lb pale ale malt • 1/2 lb crystal malt (I imagine this was 40 - 50^L) • 3 oz black malt • 3 oz. N. Brewer hops (no AA noted)

• Handful (1/2 oz?) Tetnanger hops for aroma • Red Star ale yeast

Procedure: I corona milled the grains. Cook the rye meal and oatmeal with 1 gal water 45 minutes, ad to 2-1/2 gal strike temp water and rest of grains to achieve mash temp of ~150^F. I believe I must have mashed higher, like 153, since I got (and would want) a dextrinous wort. I am surprised to see from my notes that I mashed for 3 hrs., longer than I do now. I do (and did) this by putting my kettle in the oven at 150^F. Sparged 7 gal, had a little trouble with it sticking, so I stirred and reset it; rye will do this, but roller milled malt should help), boiled 2 hrs to 5 gal. at 1.054 SG. Didn’t note whether I boiled the hops all two hrs., probably just the last hr. Tetnanger for 10 min. steep after heat off. Counter current cooled, pitched with lots of (dry Red Star Ale) yeast from previous secondary fermenter. Open fermenter, skimmed, racked after three days, still quite active (beer filled air lock once). I continued to bubble a long time, until I finally just bottled 4 oz corn sugar a one month. No F.G. taken.

Specifics: • O.G.: 1.054

Guinness Pub Draught Clone Classification: stout, Irish stout, dry stout, Guinness, extract Source: William Bowen (mrbill@ leland.Stanford.EDU), r.c.b., 12/9/92 Here’s my interpretation of Guinness Pub Draught (refined after 5 iterations!). This recipe represents the culmination of my year-long quest to replicate draught Guinness. It’s close enough that my Guinness consumption will be significantly curtailed!

Ingredients: • • • • • • • •

6 lbs John Bull Pale Malt Extract 1 lb Flaked Barley 1/2 lb Roasted Barley 1/4 lb Black Patent 1 oz No. Brewer whole hops (7.7%) 1 tsp gypsum Wyeast #1084 (Irish Ale) 1.5 cups Dry Malt Extract for priming

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Procedure: To 2 gal cold water add grains in bag, and gypsum. Bring to boil, boil 5 min., remove grains. Add hops, boil 45 min. Sparge into cold water to make 5 gal of wort. Rack cooled wort off of cold break, pitch yeast.

Specifics: • O.G.: 1.045 • F.G.: 1.010

Revival Porter Classification: porter, all-grain Source: Tony Babinec ([email protected]), HBD Issue #1026, 12/4/92 The Belgian Cara-Pils ARF mentions in a previous HBD is best thought of as a light crystal malt. It has a color rating of 8L. It should not be confused with U.S. CaraPils, which has very little color, is very hard and “glassy,” and is generally used to add dextrins, and therefore body, to the beer. It seems that the way to get caramel/crystal malt flavor is to add larger proportions of a lighter crystal malt to your grain bill. The Belgian Cara-Pils, at 8L, and Belgian Cara-Vienne, at 20L, are two good lighter crystal malts for this. Being crystal malts, these malts can be steeped. To get malt flavor, use Belgian Munich (8L) or Belgian Aromatic (25L), or equivalent German light or dark Munich malts, in some proportion. Note that these malts must be mashed. The Belgian Biscuit malt can be used in recipes that call for “amber” malt. It has a color rating of about 22L, and has a “biscuity” flavor. To make “brown malt,” take pale ale malt and toast it in your oven for 50 (that’s right!) minutes at 400 degrees F. This is a suggestion from Randy Mosher. Some old recipes for porter called for 9 parts pale malt, 5 parts amber malt, 5 parts brown malt, and 1 part black malt. So, in that spirit, we offer the following recipe.

Ingredients: • 5 pounds pale ale malt • 2.5 pounds amber malt (Belgian Biscuit) • 2.5 pounds brown malt (homemade, see above)

STOUT & PORTER

• 0.5 pound dark (80L or dark) crystal malt • 0.5 pound black patent malt • 10-15 HBUs Fuggles for bittering, plus whatever flavor and aroma additions you want • ale yeast

Procedure: Your mileage may vary with the above grain bill. Also, given that this is a revival porter, you might adjust the grain bill so that your starting gravity is higher, say 1.070, rather than adhere to current AHA porter style guidelines. You’ll be brewing a stout porter.

Blackstrap Stout

recipe that calls for the kitchen sink. My variation is a partial mash.

Generic Stout

Ingredients:

Classification: stout, dry stout, Irish stout, all-grain

• • • • • • • • • • • •

2 lb Pale Ale malt 1 lb Munich malt 1/2 lb 80L Crystal 1/4 lb Chocolate malt 1/4 lb Black Patent malt 3.3 lb American Classic Amber extract syrup 3 lb Dutch DME (I don’t know the brand, but it is high in dextrins) 1/2 lb brown sugar 2 oz fresh grated ginger 1/2 inch brewers licorice 3 oz unsweetened bakers chocolate 1 oz Brewers gold (8.5 %alpha) hops bittering 1 tsp Irish moss 2 pkg dry whitbread yeast

Classification: stout, sweet stout, extract

• •

Source: Steve Mitchell (steve@caticsuf. csufresno.edu)

Procedure:

[Note: I’d add the molasses to the boil and prime with corn sugar or DME, as usual. This amount of molasses looks insufficient for use in priming. ---Ed.]

Ingredients: • • • • • • • • • •

7.4 lbs. Dark malt extract syrup 1 lb. Black Patent malt 1 lb. Chocolate malt 1/2 lb. Crystal malt 1/2 lb. Flaked barley 1/2 cup Blackstrap molasses 3 ounces Cascade hops (bittering) 1 ounce Fuggles hops (finish) Edme dry yeast 3 ounces Blackstrap molasses to prime

Procedure: Standard procedures (with the exception of forgetting the Irish Moss -- but I don’t think that’s going to be a real big deal).

Chocolate Stout Classification: stout, chocolate, partial mash Source: Bryan Cronk ([email protected]), r.c.b., 1/21/93 There are several recipes that I have seen that use unsweetened bakers chocolate in stouts and porters. I brewed my first porter a few weeks ago - a variation on Papazian’s

5Q mash water, 2 1/2 (?) G Sparge water mash in at 138F, brought to 155F for 1 hr., mash out at 168F Added extracts and sugar and brought to boil. Added the ginger, licorice, chocolate, and hops after boil started. I was afraid that the chocolate would burn on the bottom of the boiler, so I set each 1 oz piece on my stiring spoon and dipped gently in the wort until they melted. The real interesting thing about the brew was that after pitching, a thick bubbly layer of stuff formed on the surface of the beer in the carboy almost immediately after fermentation started, and never left, even after I expected the Kraeusen to fall. There was the usual amount of activity in the beer, but never more than an inch of Kraeusen. The good thing was that after racking to my secondary carboy, I left most of the stuff that was sitting on the surface in my primary, and almost all of the rest in my secondary when I racked to my bottling bucket. I primed with amber DME, and the results even after only two weeks are wonderful, however there is still a small layer of this sediment even in the bottle at the surface of the beer.

Specifics: • O.G.: 1.064 • F.G.: 1.018

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Source: Al Richer ([email protected]. COM), HBD Issue #1139, 5/12/93 Recently I made a generic stout using Wyeast London Ale yeast, rather than my usual Irish Ale yeast.

Ingredients: • • • • • • • •

9 pounds klages 1/2 pound chocolate malt 1/2 pound roast barley 1 pound 80L crystal 3/4 stick brewers licorice 2 ozs. fuggles 1 pound brown sugar Wyeast London ale yeast

Procedure: I used my standard infusion mash @ 152F, boiled for 90 min. with 3 hops additions, force-chilled and pitched. The yeast (a 1-qt starter) took 36 hours to take off, then pumped up to a nice krauesen.

P-Guinness Classification: stout, Irish stout, dry stout, Guinnes, all-grain Source: Brian Bliss ([email protected]. com), HBD Issue #1145, 5/20/93 I’ve tried making sour-mashed p-guinness before and also making it by adding sour beer to the boil, and the latter works much better. The sour mash leaves somewhat of a raunchy flavor to the brew, whereas simply adding to the boil a bottle or two of beer from a previous batch that has acquired a lactic infection produces a crisper, cleaner sourness. How much to add is always subjective. To get you in the ballpark - if you can smell the soured beer a mile away, add 1-12 oz bottles in 5 gal. If you can actually drink it w/o throwing up, add 3 or 4 bottles. If you got lucky and the soured beer actually tastes funky-lambic-like sour, add a gallon. The boil will kill anything in the sour beer, but make sure you clean the bottle up and anything outside the kettle that you may have splashed with the sour beer well before the boil ends.

STOUT & PORTER

Ingredients: • • • • •

8 lbs PILSNER malt 1 lb roasted barley 1 lb barley flakes 4 oz. black patent 1.75 oz GOLDINGS ~5% AA hop plugs • 1-6 bottles of soured beer • Wyeast 1084 Irish ale yeast starter

Procedure: The whole idea is to keep the protein in the beer, so you start with Pilsner malt & don’t do a protein rest. Mash using you favorite technique, but keep it short - 1hr or so. Sparge w 170 F water (acidified). Do not recirculate excessively. The short mash and the pilsner malt will help avoid a stuck runoff. Bring the wort to a boil as quickly as posssible. Normally I boil 30 min to coagulate the protein before I add hops, but i in this case, add the hops right at the start of the boil, or even before. Use Goldings. Add the soured beer - preferably soured from a lactic infection. Boil 1 hour, or 45 min if you used hop pellets instead of plugs. Cool & pitch Wyeast 1084 Irish ale yeast starter. SG should be 1.045-1.050 or so, unless you get spectacular extraction rates (I don’t). Ferment 60-65F. Now if you bottle, use 3-4 oz corn sugar and let condiiton. If you keg, you’ve got an added element in how you imitate guinness: Chill the beer to 50F, & turn the pressure up to 10-15 PSI & Serve. Do not agitate the keg. The beer will have a head, but very little carbonation in the beer itself, just like guinness.

Grant’s Imperial Stout Clone Classification: stout, Russian Imperial stout, imperial stout, Grants Imperial stout, extract Source: Steve Armbrust (Steve_Armbrust @ccm.co.intel.com), HBD Issue #1592, 11/30/94 This is an extract recipe (with specialty grains) that I made with a friend several years ago (we got the recipe somewhere, but I can’t remember where). The FG turned out a little high, but it tasted a lot like Grant’s. The major problem with this recipe was that the ingredients for five gallons cost more than a five-gallon keg of the original.

Ammended Comments...Gravity Looks Off: I just copied the recipe from my 1989 brewers log without looking too closely. As several have pointed out, there seems to be way too much malt. Funny thing, that’s the way I remember brewing it, because it was so expensive. Obviously, my gravity figures were off. It would have a much higher OG than 1.075. Of course, I could have been drinking too much home brew and imagined the entire thing. But I didn’t intend the post as a joke. Anyway, for your own peace of mind, try a lighter version and use one can of Edme and Alexanders instead of two.

Ingredients: (for 5 U.S. gallons) • Two 3.3 lb cans Edme SFX dark unhopped extract • Two 4 lb cans Alexanders unhopped extract • 3 lbs M&F dark dry extract • 1 lb clover honey • 1/2 lb chocolate malt • 1/2 lb roasted barley • 5 oz cascade hops (in boil for 60 minutes) • 1 oz bullion hops (dry hopped for 3-4 days) • Wyeast 1084 Irish ale yeast

Procedure: Crush the specialty grains and do a partial mash. (We added them to two gallons of cold water, heated just to boiling, and strained.) Add the rest of the water, the extract, honey, and cascade hops and boil for 60 minutes. Cool and pitch yeast. After primary fermentation, rack to secondary and dry hop with the bullion hops.

Specifics:

recipe is one of my most well received by both beer and non-beer drinkers alike. Some call it a “desert beer” because of its richness. Like Bob’s original recipe, it tastes OK after about2 weeks in the bottle, but tastes killer after about 6-8 weeks. Holds its good taste for months after that... It’s called Sand Pit Special because the water comes from the spring that feeds the sand pit out back...

Ingredients: (for 15 gallons) • • • •

• • • • • • • •

25# 2-Row Pale 3.5# 60 L Crystal 4.0# Carapils 3# Shoprite Old Fashioned Oates (Rolled Oates), cooked for about 10 minutes around 160 F. Use a big pot for this! (Prepared seperately). 1.75# Roast (steep after mashout) 0.25# Black Patent (steep after mashout) 1.0# Chocolate (steep after mashout) 1/2 ounce Nugget (13% alpha) (boil) 1 ounce East Kent Goldings (steep) 2 ounces Fuggles (steep) Wyeast Irish ale yeast (1084)

Procedure: Preheat the picnic cooler with boiling water, dump, and add the grains (pale, crystal, and carapils). Strike with between 7 and 8 gallons of 175 F. degree water (YMMV) to get to about 155 F. When the temperature is stable (10 minutes), add the prepared oatmeal and stir gently. Let sit for 1 1/2 hours and begin sparge. Use enough water (9-11 gallons) at 170 F. to collect 16 gallons. Why 16? Because I like to drain 1 gallon off of the bottom for my next starter! After you’ve got the 15 remaining gallons in the boiler, ignite the jet engine or other device capable of supplying the heat that this big thermal mass will soak up. My experience is that I’m usually around 135 F. at the start.

• O.G.: 1.075 • F.G.: 1.034

Sand Pit Special Classification: stout, sweet stout, all-grain Source: Glen Wagnecz (wagnecz@pica. army.mil), HBD Issue #1630, 1/13/95 This recipe was adapted from Bob Jones “Smoooth Stout”. Further guidance regarding the use of oatmeal was provided by Spencer Thomas. The rest was just plain experimenting (Evil Scientist/Boo!). This

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Steeping. Take the specialty grains and place them in a section cut from some nylon pantyhose and secure with a knot. Tye a string to this and drop into the kettle. About every minute or so raise the bag and allow to drain slightly. Steal a clear glass of the wort and check it for taste (should taste roasty and somewhat nutty, but not overpowering, because the sweetness that is presently balancing the taste will be gone

STOUT & PORTER

after fermentation). My second test is the black cat test. Glance pass the glass to the black cat and color should be close. If you don’t have a black cat, hold the glass up to a medium light and you shouldn’t see through it. Take another sip. Yum. A word of caution, if you don’t get the taste before 165 > 170 F. (you probably will well before), kill the heat and finish the steep before proceeding. The Boil. Approach the boil carefully (use a thermometer). The same things that give this beer its nice creamy head just ask for a boilover. DO NOT TAKE YOUR EYES OFF THE KETTLE UNTIL YOU GET A HOTBREAK. At boil, add 1/2 ounce of Nugget (13% AA) or the equivalent AA% of a similar bittering hop and boil for an hour. Remove the Nugget, kill the heat. Add 1 ounce of East Kent Goldings + 2 ounces of Fuggles (I use a hop bag so you may want to reduce this quantity some) and turn on the cooling. Pitch yeast starter around 75 F. YOU MUST USE A BLOWOFF TUBE FOR THIS ONE. I have never made this batch without experiencing a good day’s worth of eruptions. The Irish is nice, however, in that it finishes rather quickly, two weeks at most. Carbonate per your tastes.

Black Gold Stout Classification: stout, dry stout, extract Source: Joseph Santos (jesantos@ wpi.edu), HBD Issue #1634, 1/18/95 Many will recognize the ingredients as a combination of some of the favorite recipes found in various homebrew books. This stout was an experiment in blending flavors to achieve the best of all things “I” desire in a stout.It is similar to Mark Stevens “Black Cat Stout #1” with a few changes. It has a smooth, chocolaty, warm fuzzy flavor perfect for sitting in front of the fireplace.

Ingredients: • • • • • • •

6# M&F Dark Extract Syrup 1# M&F Dark DME 8 oz. Black Patent Malt 12 oz. Chocolate Malt 12 oz. Crystal Malt 1 oz. Chinook Hop Pellets (60 min) 1/2 oz. Northern Brewer Hop Pellets (60 min)

• 1/2 oz. Northern Brewer Hop Pellets (20 min) • 1.5 tsp. Single Fold Pure Vanilla Extract • 3/4 C. Freshly Brewed Espresso • EDME dry ale yeast • 3/4 C. corn sugar for priming

Procedure: For this I used distilled water with 1 Tbsp. water crystals added. Steep specialty grains then remove. Add vanilla,espresso,and extracts. Boil for an hour and cool. Rack to primary and pitch yeast. Within minutes activity was observed. Within 12 hours active fermentation, *WARNING* after this stage you WILL need to use a blow off rig. The activity subsided after 2 1/2 days then racked to secondary for 12 days to ensure no bottle bombs! Bottled with corn sugar and aged @room temp for 8 days. It is now 3 weeks in the basement and better than ever.

Historic Porter Classification: porter, all-grain Source: Jeremy Bergsman (jeremybb@ leland.Stanford.EDU), HBD #1600, 12/9/94 The 5 gallon version was quite estery, probably due to the OG and ferment temp. The 1 gallon was not very estery at all, although you wouldn’t mistake it for a bock or anything. I always thought that Brettanomyces reduced esters eventually, but I looked it up and I couldn’t find anything except a statement that they produced esters in lambics (Lambic, Brewers Publications). It could be age, might be oxidation (I don’t think so) or anything else (fermenter geometry?).

Ingredients:

Source: Daniel Land ([email protected]), r.c.b., 1/9/95

• • • • • • •

I like ‘em bitter too, but this one was a little too much for me (it has only been in th ebottle for month though, and it is starting to mellow a little.) this was a six gallon batch too.

• • • •

Ingredients: (for 6 gallons)

Procedure:

• 5.0 lb Light Malt Extract Syrup, Coopers • 5.0 lb Dark Malt Extract Syrup, M&F • 2.0 oz Chinook 12.5% Leaf, Bittering, 60 min • 1.5 oz Fuggles 4.0% Leaf, Finish, 2 min • 1.0 lb Crystal, 20L • 0.5 lb Black Patent • 0.5 lb Roasted Barley • 1.0 lb Flaked Barley • 0.7 tsp Burton Water Salts • 4.0 sht Espresso, 30 min • 1.0 qt Wyeast 1084 Irish Ale Yeast, 3 day start in wort • 1.0 cup Priming Dextrose • Alderwood Artesian Water, preboiled

The high kilned malts were selected as what I had left over from a previous experimental series of beers, not by any deductive process.

China Cat Stout No. 2 Classification: stout, dry stout, extract

9.7 pounds EDME pale malt 0.5 victory 0.8 biscuit 0.7 brown 0.5 chocolate 0.75 British crystal (~60L) 4 pounds California concentrates light extract 1.6 oz Nuggett (14.5%) @ 60 minutes 1 oz Goldings (5.7%) @ 5 minutes 0.2 oz Willamette (?%) @ 5 minutes Wyeast #1007 European

This was fermented rather warm for 5 days with WYeast 1007 (European). It was then transferred to a 5 and a 1 gallon fermenter with the following dry hops proportioned up: .4 oz Goldings (5.7%) .2 oz Willamette (4.8%). The 1 gallon fermenter also received some of Yeast Lab’s Brettanomyces lambicus. The 5 gallon was bottled after 16 more days, the 1 gallon after 45 days, at which time it had some odd, hard-looking white colonies on top. FG’s were 27 and 26 (+/2) respectively.

Specifics: • OG: 1076

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Ingredients:

Midnight Moon

Brown Malt Porter

Classification: stout, sweet stout, vanilla, extract

Classification: porter, all-grain

Source: [email protected], r.c.b., 3/22/95 I remember seeing a question here while lurking around a few weeks ago asking about vanilla or vanilla bean use in beer. This weekend (3/18), I bottled a sweet stout in which I added vanilla extract. An official tasting hasn’t happened yet - I usually wait 10 days to 2 weeks before trying the first. However, when I bottled, the hydrometer sample was very good but lacking the vanilla odor and taste I was expecting. My palate isn’t great, but my wife also couldn’t detect a vanilla odor and only a very faint vanilla taste. I think the amount of vanilla was appropriate, but I think the vanilla should be added after the primary fermentation has been complete. This would keep the odor from being scrubbed out of the beer. I’m partial to sweet stouts anyway, so I know I’ll be very happy with this beer. It has a simple somewhat sweet flavor, with enough roast barley taste and a very dark color to let you know this is a stout.

Ingredients: (for 3-1/2 gallons) • • • • • • •

3 lbs M&F dark dry malt extract 1 lb M&F light dry malt extract 10 oz medium crystal malt 4 oz roast barley 2 oz black patent 2 tablespoons vanilla extract 3/4 oz Kent Goldings (5.8% AA) whole hops • Wyeast Irish Ale

Source: John Palmer (johnj@ primenet.com), HBD #1667, 2/28/95 Well, Scott and I tapped my Brown Malt Porter Recipe for the first time over the weekend, and its very good. Not as heavy a porter as Anchor or Sierra Nevada, more like Samuel Smiths Taddy Porter. Has a nice discreet bitterness to it from the Hugh Baird Brown Malt and a rich flavor from Crystal and Special B. Great ruby red color from the Special B. It looks like a lot of Hops, but they balance against this grain bill very well.

Ingredients: (for 11 gallons) • • • • • • • •

20 lbs of 2 Row 1.5 lbs of Special B 2 lbs of Crystal 70 2.5 lbs of Brown Malt 1.5 oz of Galina (11) at 60 2 oz of EKG (5) at 40 1.5 oz of Willamette (4.3) at 20 Nottingham English Ale dry w/Starter

Procedure: I have medium carbonate water, low sulphates. The mash was a little over an hour, (you know, sampling previous batches and shootin’ the breeze), Single Temp infusion at 155F. Boiled for almost 80 minutes total. Primary’d at 68F for a week, Secondary’d for 3 wks at closer to 70F. Kegged and Force Carb’d. The Brown Malt was rather harsh after the boil and at racking time still, but that time in the secondary really mellowed the edge. I will make this again.

Specifics: Procedure: All hops boiled for sixty minutes - don’t need hop odor getting in the way of the vanilla. Vanilla extract was added after the boil was finished while cooling the wort. Fermented at about 68F for ten days in five gallon glass carboy (no racking this time laziness got the better of me!) and then bottled. OG - 1.054; FG - 1.012 (a bit lower then I expected).

• OG: 1058

Maple Leaf Porter Classification: porter, maple porter, extract Source: J.P. ([email protected]), r.c.b., 4/27/95 I brewed it using Something’s Brewing (Burlington, VT)’s “Cat’s Paw Porter”. As I’ve mentioned it in previous post, I just bottled the beer, so I still do not know how it’s going to come out.

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• 6.6 lbs Munton & Fison Dark Plain Extract • 32 ounces maple syrup • 1.5 lbs Crystal Malt • 0.5 lbs Black Patent Malt • 2-1/2 ozs Styrian Goldings Hop Pellets • 2 pkgs Munton & Fison Ale Yeast • 1 teaspoon Irish Moss

Procedure: 2 cans (16 oz each) of your favorite Maple Syrup (I prefer to use “Amber” for a higher gravity and better taste, but any grade of syrup will do; as long as it is “PURE 100% SYRUP”, NOT the “pancake syrup” junk!). They explain to bring the grains to a boil in a gallon of water, without boiling the grains; strain, and sparge with a quart of hot water, into the brew kettle. Add a gallon of water to the brew kettle, and bring to a boil. At boiling, add the 2 cans (6.6 lbs) of Munton & Fison Dark Plain Extract. Stir, don’t let it stick at the bottom. Bring to a boil, add 2 oz of the Styrian Goldings. Boil 30 minutes, add the two cans of syrup, and the teaspoon of Irish Moss. Boil for 28 minutes more, add the remaining 1/2 oz of Styrian Goldings. Boil two more minutes, and turn off heat. Usual procedure for wort cooling, addition of the yeast (pre-prepared) and bottling (use 3/4 cup corn sugar for bottling). I chose to add the Maple syrup ONLY after 30 minutes, mostly because I was a bit worried that the wort my overflow because of the syrup (that stuff, boiled solo, will almost always overflow!). I was also concerned that the syrup would be “overcooked”. You may want to put it into the brew kettle at first. My fermentation was rather FAST, it took about 36 hours, and at that point, the air lock was only going about once every 2 minutes. I bottled on the 10th day, to be sure. My O.G. was 1.070, but it may vary depending on the syrup you use. My F.G. was 1.020, and again, it may vary. I found that he color of the Porter will be mostly black, with a slight pull towards brown.

Specifics: • OG: 1070 • FG:1020

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Foggy Day Jumpin’ Java Classification: porter, extract Source: David Ashley (david.ashley@ wwwhbbs.com), r.c.b., 5/1/95

Ingredients: • • • • • • • • • • • • •

6.00 lb. Dark Dry Malt Extract 1.00 lb. Crystal 40L 0.50 lb. Roast Barley 0.25 lb. Black Patent 1.00 lb. Honey 2-3 measuring cups fresh-brewed espresso (yes, that’s right!) 2 tsp gypsum 1 tsp Brewer’s Salts 1/4 tsp Irish Moss, 20 min. boil 1.50 oz. Nrthrn Brewer 7.5% 40 min 2.00 oz. Hersbrucker 2.9% 10 min 2.50 oz. Cascade 6.1% 10 min steep ale yeast

Procedure: Crack the specialty grains; Partial mash with grain bag in 2 gal cold water; raise temp. to 155 F for 45 min.; sparge into brewpot with 1 gal 170 water; bring to boil & add malt; bring to boil again and add Northrn Brewer hops; boil for 30 min.; add Hersbrucker hops and boil 10 min.; add Cascade hops, honey and espresso, steep for 10 min. and chill. Strain to fermenter; add water to make 1 gal., pitch started yeast at 78; ferment @ 64-68. Transfer to secondary fermenter after 7 days; let sit in secondary to clarify at least 3 weeks. Bottle with 1/4 cup honey. Age at least *2* months. Patience, they say, *is* a virtue!

before the beer is even ready to be bottled, but I’d like to correct for this factor if I can. For my palate, the sourness is a bit much; I can’t abide Rodenbach beer. Here’s the recipe I had originally intended to hop with 60 g Northern Brewer (boiling), 45 g Goldings, leaf (flavour), 15 g Goldings, leaf (aroma), but since the kit was hopped, I decided to cut back and use some Cascade I had in the freezer (It tasted okay). Perhaps I should have cut down on the grains as well - the sparge water was still coming out black when my carboy was full. Incidentally, I think this shows you can get any sour tang for your Guinness just from your grains, if indeed the roast barley is culprit. Will this taste subside? I really hope to learn to love the virtues of sweet Sally MacLennane.

Classification: stout, dry stout, Irish stout, extract Source: Mark Ragnar Hoenig (hoenig@ unixg.ubc.ca), r.c.b., 4/25/95 Help! I’m having some trouble with my Sally MacLennane stout. Tasting the blowoff from my primary convinved me that this would be perhaps my best dark yet, but a sample taken while racking revealed an overly powerful fruity/ /acidic/sour/red wine taste, most likely from the roasted barley, which I haven’t much experience with yet. I had thought of adding a hop tea when the malt nose seemed strong, but I’m not sure it would help this factor. Probably I am worrying too much

Specifics: • • • •

O.G. - 1.062 F.G. - 1.016 Primary: 1 week Secondary: 4 weeks

Singularity Stout Classification: stout, all-grain, oatmeal stout

Ingredients: • 1.8 kg Best Cellar Stout Kit (made in Ireland, I used the kit hoping to get Irish malts) • 0.5 kg dark DME • 500 g flaked barley • 500 g roasted barley • 250 g crystal • about 10 g Cascade (boiling) • 40 g Goldings (boiling) • 20 g Goldings (finish) • Wyeast 1084 Irish Ale

Honey Porter Classification: porter, honey, extract, Samuel Adams Honey Porter Source: Tom Culliton (culliton@ ceres.srg.af.mil), r.c.b., 5/3/95

Sally MacLennane Stout

water to boil, turn off the heat before adding the malt extract to avoid scorching. Bring back to a boil and add boiling hops, after 30 minutes add the flavor hops, and at 55 minutes the finishing hops. Optionally add 1 tsp. Irish Moss at 45 minutes into the boil to help the break. Remove from heat, cool to 70F, transfer to carboy topping up to 5 gallons, and pitch yeast.

This was posted in response to a request for a Sam Adams Honey Porter clone.

Source: Don Levey ([email protected]), r.c.b., 5/7/95 The reviews for this have been good. Smooth, drinkable, and delicious. My second all-grain batch. This is dark enough to actually absorb light. This, plus the high(er) OG, generated the name.

Ingredients: • • • • • • •

8 pounds Pale English 2-Row 1 Pound American 6-Row Crystal 1 Pound Dextrin 1.5 pounds Oatmeal 0.5 pounds American 6-Row Chocolate 0.5 pounds American 6-Row Black 0.25 pounds American 6-Row raosted barley • 2 ounces fresh Northern Brewer’s hops • 0.5 ounces Clusters hop pellets • Wyeast 1098 British yeast

Ingredients:

Procedure:

• • • • • • • • •

1-step infusion mash at 156 deg for 60 minutes. 60 minute boil: at 30 minutes add N. Brewer’s, at 55 minutes add clusters.

1/2 lb. black patent malt crushed 1/2 lb. chocolate malt crushed 1 lb. medium crystal malt crushed 6 lbs. amber malt syrup 3 lbs. light honey 1 oz. Perles - boiling (60 minutes) 1/2 oz. Fuggles - boiling (30 minutes) 1/2 oz. Fuggles - finishing (5 minutes) Wyeast 1084 “Irish Ale”

Procedure: Steep the crushed specialty grains from cold up to 160-170F and remove. Bring

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Specifics: • OG: 1.055 • FG: 1.006 • Alc: 6.63% by volume

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Right Thing Oatmeal Stout

• 1 oz. Bullion hops-pelleted • Edme dry Ale yeast

Classification: stout, oatmeal stout, allgrain Source: Dennis Flaherty (dennisf@ denix.elk.miles.com), r.c.b., 5/4/95

No Decaff Here Stout

This is somewhat more harsh and bitter than most people like, but I’ve won awards with it. It has a strong, bitter-coffee flavor.

Classification: stout, all-grain

Briess Black Malt may be used instead of Hugh Baird for an even more harsh and astringent flavor. If you substitute another brand of roasted barley, you may have to use less of it.

Being near my old notebook, i finally have access to my coffe stout recipe. As i’ve mentioned elsewhere, it uses no coffee.

The oats are added right to the grist-- quick oats are already pre-gelatinized. An 18-oz canister will do, but much more will result in hazy beer due to the oil. I refuse to doctor my stouts with bacterial contamination just because Guinness does.

(My father poured out a bottle i left him, telling me that it went bad and tasted like coffee! *(^*%(* Serves him right, it killed the plant he poured it into).

Ingredients: • • • • • •

1-1/2 pounds Briess Roasted Barley 8 oz Hugh Baird Black Malt 1 pound Briess Cara-Pils 1 pound Briess Wheat Malt 7 pounds Briess 2-Row 1 pound Quaker Quick Oats, added to grist • 2 oz Chinook, boiling (22 HBU’s) • 1 oz Willamette, finishing • WYeast London Ale (very dry finish)

Source: Rick Hawkins (rhawkins@ iastate.edu), r.c.b., 5/13/95

It does, however, get a distinctly coffe aroma and some coffe taste.

Ingredients: • • • • • • • • • • • • • • •

4 lbs 2 row 3 5/16 1 4/16 chocolate malt 1 1/16 8/16 black patent 7/16 12/16 roast barley 10/16 1 cara-pils (dextrine) 13/16 1 8/16 dark cyrstal (about 120) 1 4/16 1 munich malt 13/16 1 flaked barley 13/16 11 Total 9 3/16 1.2 cascade (60 min) 1.00 1.2 cascde (30 min) 1.00 1 cascade (fresh, finishing) 0.83 3.4 Total 2.83333333 irish moss english ale yeast

Stout

Procedure:

Classification: stout, all-grain

Protein rest at 125{ for 30 min. Mash at 158 for 30 min

Source: Scott A. Friedman (knight@ indirect.com), r.c.b., 5/10/95 I am an all-grain brewer and disagree with all the nay-sayers about how much black malt you have. My stout recipe (to follow) has won 2nd place in the state fair here in Arizona: The crystal malt sweetens the overall beerprobably counters the bitterness everyone is warning you about. But try what you want-that’s why we are homebrewers. Always try to be hoppy in your brewing endeavours :)

Ingredients: • • • •

9 lbs. Pale malt 3/4 lb. Black patent malt 3/4 lb. Crystal malt 10 oz. Roasted Barley

I’m slightly suspicious of the flaked barley; it seems to me that i balked at the $3/lb price at my local shop.

Ingredients: • • • • • • • • • • •

6# unhopped dark malt extract 1# unhopped dry malt 8 oz chocolate malt 6 oz roasted barley 4 oz black patent malt 8 oz rolled oats 1 tbs CaCO3 2 oz Northern Brewer - 8.2 AAU 2 oz Fuggles - 4.2 AAU Irish Moss - 30 min Liquid Irish Ale yeast

Procedure: I cracked the grains using my food processor in short bursts (worked great!). Transferred them to a mesh strainer and shook to remove dust. I did this outside so as not to contaminate the kitcken. These were then placed with the oats (unground) into a grain bag. I preheated a 10 qt. (12-pack) cooler with boiling water, added the grain bag and 175 deg. water. Water cooled to the target of 160 deg. and steeped for 15 minutes. Things were working beautifully. I boiled the water and added the extract, CaCO3 and the steep liquor. This is where I have the question. In previous extract/grain batches I have steeped grains, then washed them in some of the unboiled water until the water ran “clear.” I started to do this with the black/ chocolate malts but obviously with the black grains it wouldn’t have run clear. Eventually, the water I was using started to become the consistancy of thin syrup. If I continued to wash them I would have been there for days until the liquid began to thin and probably would have ended up with 10 gallons of wort.

RIS Marital Bliss First Oatmeal Stout Classification: stout, oatmeal stout, extract Source: Patrick E. Humphrey ([email protected]), HBD Issue #1721, 5/3/95 Well, last night I made my first oatmeal stout with extract and specialties. This is the first stout I have made of any kind so I didn’t know what to expect.

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Classification: stout, Russian Imperial stout, imperial stout, all-grain Source: Michael Wood (qkuporr@netcom. com), r.c.b., 5/23/95 I’m planning on brewing a Russian Imperial Stout for my wedding. The charteristics I’m looking for is a dark, full bodied, somewhat sweet, with light bittering (for an imperial stout), and a hint of esters and complexity. I’ll be brewing this thing as a partial mash and figure on doing a single step infusion mash at around 155 degrees for extra body. I was hoping to add 5# of

STOUT & PORTER

amber extract to get a little more specific gravity. I’d like to get some advice from some brewers out there as to what you might change or suggest.

Ingredients: • • • • • • • • • • • • • • •

20# 2-row britsh 2.5# Wheat 2.5# Belgian Carapils 2# Crystal (60L) 2# Munich 2-row 1# Belgian Special B 1# Oats 1/2# Chocolate Malt 1/4# Black Patent 5# Amber Extract 6oz Northern Brewer (60min) 3oz Fuggles (5min) 1tsp Gypsum 1/2oz Irish moss at end of Boil Yeast 1214 Belgian Liquid (And definitely make a starter!)

Specifics: (calculated) • • • •

OG: 1.101 FG: 1.027 Color: 93 SRM IBU: 47.5

PMS Stout Classification: stout, extract Source: Lisa Clayton ([email protected]), r.c.b., 5/17/95 I realize this has been done to death, BUT I’d like to make a really killer, dark chocolate, so thick you could almost pour it on top of the ice cream, PMS-bustin’ depression relievin’ Chocolate Stout. I’ve been doing some research, but I am by no means an experienced extract homebrewer, but here’s what I’ve come up with.

Ingredients: • 7 lbs. dark malt extract (powder) • 2 lbs. chocolate malt